Description
Fudgy dark chocolate brownies topped with a smooth, warmly spiced pumpkin pie layer. These chilled layered bars make a rich fall dessert for Thanksgiving, Halloween, or weekend baking.
Ingredients
Scale
- 1/2 cup unsalted butter, cut into pieces
- 4 ounces dark chocolate, finely chopped
- 1 cup granulated sugar
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 1 cup evaporated milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F. Line an 8-by-8-inch pan with foil or parchment paper, leave an overhang, and lightly grease the lining.
- Place the butter and chopped dark chocolate in a microwave-safe bowl. Microwave at medium power in 30- to 45-second intervals, stirring between each interval, until smooth.
- Let the chocolate mixture cool slightly. Whisk in the granulated sugar, two beaten eggs, and one teaspoon vanilla extract until smooth.
- Add the flour, cocoa powder, and salt. Stir only until no dry streaks remain, then set the brownie batter aside.
- In a separate bowl, whisk the pumpkin puree, evaporated milk, remaining egg, remaining vanilla, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth.
- Spoon the brownie batter into the prepared pan and spread it into an even layer.
- Spoon the pumpkin mixture gently over the brownie batter. Spread it carefully without disturbing the chocolate layer.
- Bake for about 50 minutes, until the edges look set and the center has only a slight wobble.
- Cool the brownies completely in the pan at room temperature.
- Refrigerate for at least 2 hours so the pumpkin layer can set.
- Lift the chilled brownies from the pan, cut them into 12 pieces with a sharp knife, and wipe the blade between cuts.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling.
- Dark chocolate containing 50% to 70% cocoa gives the brownie layer a balanced flavor.
- A 9-by-9-inch pan will produce thinner layers and may reduce the baking time to about 40 minutes.
- The cooling and chilling periods are necessary for clean slices and a properly set pumpkin layer.
- Store the brownies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 337
- Sugar: 40
- Sodium: 98
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.3
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 73