Description
Pumpkin Brownies
Ingredients :
Brownie Layer:
½ cup unsalted butter, cut into pieces
4 oz dark chocolate, finely chopped
1 cup granulated sugar
2 large eggs, whisked
½ cup all-purpose flour
2 tbsp cocoa powder
¼ tsp salt
Pumpkin Pie Layer:
1 cup pumpkin puree (not the entire can)
1 cup evaporated milk (not the entire can)
1 large egg
1 tsp vanilla extract
½ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp ginger powder
⅛ tsp ground cloves
1 tbsp cornstarch
Directions:
Preheat the oven to 325°F (170°C). Line an 8×8 inch pan with foil, leaving overhang around the edges, and lightly grease the foil.
Brownie Layer: 2. Melt the butter and chocolate together in the microwave (45-second intervals, stirring in between) or in a double boiler until smooth. 3. Let the mixture cool slightly, then whisk in the eggs, sugar, and vanilla until smooth. 4. Fold in flour, cocoa powder, and salt. Set aside.
Pumpkin Layer: 5. In a bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth.
Assemble & Bake: 6. Spoon the brownie batter into the prepared pan, spreading it into an even layer. Carefully spoon the pumpkin mixture over the brownie layer, smoothing gently. 7. Bake for around 50 minutes, or until the pumpkin layer is mostly set with a slight wobble. 8. Allow the brownies to cool in the pan, then chill in the fridge for at least 2 hours to fully set.
When ready to slice, lift the brownies out with the foil, slice with a sharp knife, and enjoy!
Prep Time: 20 mins
Kcal: 250 per piece | Servings: 12
