Pumpkin Chocolate Brownies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Ingredients
  • Pumpkin layer:
  • 16 ounces (1 pound) cream cheese, softened
  • ½ cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 7½ ounces pumpkin puree
  • Brownie layer:
  • 12 tablespoons (1½ sticks) unsalted butter
  • 3 ounces unsweetened chocolate
  • 1 cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1¾ cups sugar
  • 1 teaspoon vanilla extract
  • confectioners sugar for dusting
Instructions
  1. Preheat oven to 325°. Line a 9” x 13” baking pan with parchment paper and set aside.
  2. For the pumpkin layer:
  3. Place cream cheese and sugar in a large mixing bowl. Beat for three minutes until creamy, scraping the bowl down as needed. Add egg and egg yolk, followed by cinnamon and ginger. Lastly, blend in pumpkin puree. Set aside until needed.
  4. For the brownie layer:
  5. Microwave butter and unsweetened chocolate together in a microwaveable bowl until melted. Stir to combine and set aside.
  6. Whisk flour, cocoa powder, baking powder and salt together. Set aside.
  7. Beat eggs and sugar together. Add ½ of butter/chocolate mixture, followed by ½ of dry ingredients. Continue until all of the butter/chocolate and dry ingredients are blended in, scraping the bowl down in between additions. Add vanilla.
  8. Transfer the brownie layer to the parchment lined baking pan. Use the back of a spoon to spread it around. This will not be a thick layer.
  9. Evenly pour the pumpkin layer over the brownie layer. Use a spoon to gently fold and swirl the two layers, being careful not to blend them together.
  10. Bake on the middle rack in a 325° oven for 45 minutes. Cool completely on cooling rack. Refrigerate for at least 2 hours before cutting.
  11. Lift parchment paper out of pan and transfer to a cutting board. Dust with confectioners sugar. Cut into individual brownies.
  12. Betsy's tidbits:
  13. I buy a 15 ounce can of pumpkin puree and eyeball ½ of the can.
  14. As the layers are folded and swirled, rather than blended, the brownies will look a bit different each time you bake them. The overall look is similar.
Notes
Additional time is needed to refrigerate the brownies after they cool.
Recipe by Desserts Required at https://www.dessertsrequired.com/pumpkin-chocolate-brownies