Pumpkin Pie Brownies
Servings: 16 squares
Calories: 266kcal
Ingredients
For the Brownie Layer
- 1 ¼ cups granulated sugar
- 10 tablespoons unsalted butter
- ⅔ cup unsweetened cocoa powder
- 2 eggs large
- ½ teaspoon vanilla extract or vanilla bean paste
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
For the Pumpkin Pie Layer
- 15 ounces pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar lightly packed
- 3 eggs large
- 1 tablespoon pumpkin pie spice*
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
Make the Brownie Layer
- Mist a 9 by 9-inch pan with non-stick spray and line it with parchment.
- Preheat the oven to 350 degrees F.
- Place the sugar, butter, and cocoa in a large microwave-safe bowl, and microwave* in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
- Add the eggs, one at a time, stirring after each addition.
- Stir in the vanilla.
- Stir in the flour, baking powder, and salt.
- Transfer the batter to the prepared pan.
Make the Pumpkin Pie Layer
- Whisk the pumpkin puree, brown sugar, and pumpkin pie spice together in a large bowl.
- Whisk in the eggs.
- Whisk in the cream and vanilla, and pour the mixture over the brownie layer.
- Bake until set around the edges but still a little wobbly in the center** (approx. 40 to 55 minutes).
- Cool completely before removing from the pan and cutting into squares.
Notes
*Or use 1 ¼ teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
**It will continue to firm up as it cools.
Nutrition
Serving: 1square | Calories: 266kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 66mg | Potassium: 191mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4649IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg