Two flavors I always love are chocolate and pumpkin. With fall fast approaching, it seems like everyone is going crazy for pumpkin desserts earlier and earlier. Try this delicious Chocolate Pumpkin Brownies recipe and see what you think.
As you can see, it is a layered dessert with an ooey, gooey brownie later on the bottom. It really retains its moisture due to the pumpkin layer on top, so if you’re the kind of person that likes the center piece of brownies, this will be amazing for you!
The pumpkin layer goes right on top of the chocolate brownies, so you’re mixing two amazing desserts: pumpkin pie and chocolate brownies. Doesn’t that sound incredible?
With a finishing touch of chocolate swirl on the top, your dessert is ready to bake. Can you imagine how quickly these would be gobbled up at a potluck or holiday party? You’ll have people begging you to share the recipe!
Chocolate Pumpkin Brownies
You Will Need:
Brownie Layer Ingredients:
1 1/4 C semi sweet chocolate chips
1 C unsalted butter, (softened)
3 unsweetened chocolate baking squares ( 1 oz. each then chopped)
3 large eggs (room temp)
1 C + 2 TBSP sugar
1 TBSP vanilla
2/3 C flour
1 1/2 tsp baking powder
1 tsp kosher salt (divide into 2 @ 1/2 tsp)
Pumpkin Layer Ingredients:
1 can pumpkin puree (15 oz)
3 large eggs (room temp)
1/2 C heavy cream
1/3 C light brown sugar (firmly packed)
1 1/2 tsp pumpkin pie spice
- Preheat oven to 350 degrees and line a 9x13in baking pan with parchment paper.
- Using a double boiler, add 1/2 cup of water in the bottom of the double boiler.
- Place the double boiler over medium heat until it boils.
- Add the chocolate chips, unsalted butter, and unsweetened chocolate baking squares in the top of the double boiler.
- Cook on simmer while stirring occasionally for 5-6 minutes or until it is melted.
- Remove from heat allowing the chocolate to cool for 10 minutes.
- In a large bowl add the eggs, sugar, and vanilla whisking to combine.
- Slowly add the warm chocolate mixture to the egg mixture whisking to combine. Set aside to cool for 10 minutes.
- In a third bowl sift the flour, baking powder and one of the 1/2 tsp of salt.
- Whisk as you add this to the chocolate mixture.
- Set aside 2/3 cup of the batter.
- Pour the main bowl of batter into the prepared baking pan. Set brownies aside.
- In another bowl whisk the pumpkin, eggs, heavy cream, brown sugar, pumpkin pie spice, and the last 1/2 tsp of salt together.
- Pour this over the brownie batter.
- Scoop the reserved brownie batter on top of the pumpkin topped brownies.
- Using a knife swirl the last brownie batter gently to make a design.
- Bake at 350 degrees for 45 to 50 minutes. Insert a toothpick in the center and remove. If the toothpick comes out with a few crumbs then it is done.
- Cool completely on a wire rack. (About two hours)
- Remove brownies from the pan and allow to cool overnight before cutting.