Description

A delightful dessert that combines rich, fudgy brownies with a smooth, spiced pumpkin pie topping. Perfect for fall or any time you’re craving something indulgent and a bit different.

Ingredients

1/2 cup unsalted butter, cut into about 8 pieces

4 ounces dark chocolate, finely chopped

1 cup granulated sugar

2 large eggs, whisked

1/2 cup all-purpose flour

2 tablespoons cocoa powder

1/4 teaspoon salt

1 cup pumpkin puree (not the entire can)

1 cup evaporated milk (not the entire can)

1 large egg

1 teaspoon vanilla extract

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger powder

1/8 teaspoon ground cloves

1 tablespoon cornstarch (AKA cornflour)

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Instructions

Preheat the oven to 325°F (170°C or 160°C fan-forced). Line an 8×8 inch (20×20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
Prepare the Brownie Layer: Add chopped butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power, stirring in between until smooth. Alternatively, melt together in a double boiler. Let the mixture cool slightly, then whisk in the eggs, sugar, and vanilla extract until smooth. Stir in the flour, cocoa powder, and salt.
Prepare the Pumpkin Layer: In a separate bowl, whisk together all pumpkin pie ingredients until smooth. If cornstarch is lumpy, sift it into the mixture.
Assemble the Brownies: Spoon the brownie batter into the prepared pan and spread it into an even layer. Spoon the pumpkin layer over the brownie layer, spreading it evenly without disturbing the brownie layer.
Bake for 50 minutes or until the pumpkin layer has a slight wobble. It should not be liquid.
Remove from the oven and let cool completely in the pan. Chill in the fridge for at least 2 hours to set the pumpkin layer.
Slice and serve by lifting the brownies out using the foil overhang and cutting with a sharp knife, wiping the knife between cuts.

Notes

Use semi-sweet chocolate for a sweeter flavor, or chocolate chips for convenience.
Adjust spices according to preference. Add extra cinnamon, cloves, or allspice for a different twist.
For a dairy-free version, substitute non-dairy butter and plant-based milk like coconut or almond milk.
Use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
Store in the fridge for up to 5 days. For best results, chill for at least 2 hours before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 250 kcal
Sugar: 20 g
Sodium: 50 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg