Pumpkin Brownies Fudgy Pumpkin Pie (Print)
Fudgy chocolate meets creamy spiced pumpkin in this irresistible fall dessert, perfect for cozy gatherings.
# What You'll Need:
→ Brownie Layer
01 -
1/2 cup unsalted butter, cut into about 8 pieces
02 -
4 ounces dark chocolate, finely chopped
03 -
1 cup granulated sugar
04 -
2 large eggs, whisked
05 -
1/2 cup all-purpose flour
06 -
2 tablespoons cocoa powder
07 -
1/4 teaspoon salt
→ Pumpkin Pie Layer
08 -
1 cup pumpkin puree (not canned pumpkin pie filling)
09 -
1 cup evaporated milk (not the entire can)
10 -
1 large egg
11 -
1 teaspoon vanilla extract
12 -
1/2 cup brown sugar
13 -
1 teaspoon cinnamon
14 -
1/4 teaspoon nutmeg
15 -
1/8 teaspoon ginger powder
16 -
1/8 teaspoon ground cloves
17 -
1 tablespoon cornstarch
# How to Make It:
01 -
Preheat the oven to 170°C (325°F or 160°C for fan-forced). Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
02 -
Melt the chopped butter and chocolate in the microwave in 45-second intervals on medium power, stirring between each interval until smooth. Alternatively, use a double boiler. Let cool slightly, then whisk in the eggs, sugar, and vanilla extract until fully incorporated. Add the flour, cocoa, and salt, mixing until smooth. Sift the cocoa if lumpy. Set aside while preparing the pumpkin layer.
03 -
Whisk together the pumpkin puree, evaporated milk, egg, vanilla extract, brown sugar, cinnamon, nutmeg, ginger, ground cloves, and cornstarch. Mix until the batter is smooth and well combined. Sift the cornstarch if lumpy.
04 -
Spoon the brownie batter into the prepared pan and spread into an even layer. Carefully spoon the pumpkin mixture on top, spreading it evenly. Avoid pouring from above to maintain distinct layers.
05 -
Bake in the preheated oven for approximately 50 minutes. The pumpkin layer should have a slight wobble when gently nudged but should not be liquid-like.
06 -
Allow the brownies to cool completely in the pan. Then transfer them to the refrigerator to chill for at least 2 hours, ensuring the pumpkin layer sets properly.
07 -
Lift the brownies out of the pan using the foil overhang and place them on a cutting board. Slice with a sharp knife, wiping the blade clean between cuts. Serve immediately or store in an airtight container in the fridge for up to 5 days.
# Additional Notes:
01 -
Use pure pumpkin puree, not canned pumpkin pie filling.
02 -
Chilling the brownies ensures the pumpkin layer sets correctly.
03 -
Bake times may vary based on oven calibration and desired brownie consistency.