Introduction
A delicious fusion of rich, fudgy brownies and creamy pumpkin pie filling, these Pumpkin Pie Brownies are the perfect autumn treat. The warm spices of pumpkin pie blend beautifully with the deep chocolate flavor of brownies, creating a dessert that’s both comforting and indulgent.
Detailed Ingredients with measures
For the Brownie Layer:
– 170g unsalted butter, melted
– 200g granulated sugar
– 100g brown sugar
– 3 large eggs
– 1 tsp vanilla extract
– 100g all-purpose flour
– 50g unsweetened cocoa powder
– ½ tsp baking powder
– ¼ tsp salt
For the Pumpkin Pie Layer:
– 200g pumpkin puree
– 120ml evaporated milk
– 70g granulated sugar
– 1 large egg
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– ¼ tsp ground ginger
– ¼ tsp salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 brownies
Directions
1. Preheat oven to 175°C. Grease and line a 23x23cm baking pan with parchment paper.
2. In a bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, mixing until smooth.
3. Sift in flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
4. Pour brownie batter into the prepared baking pan, spreading evenly.
5. In another bowl, whisk pumpkin puree, evaporated milk, sugar, egg, cinnamon, nutmeg, ginger, and salt until smooth.
6. Gently pour pumpkin mixture over the brownie layer, spreading evenly.
7. Bake for 40-45 minutes or until the center is set. A toothpick inserted should come out with a few moist crumbs.
8. Let the brownies cool completely before slicing. Refrigerate for at least 2 hours for best texture.
9. Cut into squares and serve.
Detailed Directions and Instructions
Step 1: Prepare Oven and Baking Pan
Preheat your oven to 175°C (350°F). Grease and line a 23x23cm (9×9 inch) baking pan with parchment paper to prevent sticking.
Step 2: Make the Brownie Batter
In a mixing bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until well combined. Then, add in the eggs and vanilla extract and mix until the mixture is smooth.
Step 3: Combine Dry Ingredients
Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and salt into the bowl. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Step 4: Pour Brownie Mixture
Pour the brownie batter into the prepared baking pan, using a spatula to spread it evenly across the bottom.
Step 5: Prepare Pumpkin Pie Filling
In a separate bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, egg, ground cinnamon, ground nutmeg, ground ginger, and salt until the mixture is smooth and well blended.
Step 6: Layer Pumpkin Mixture
Carefully pour the pumpkin mixture over the brownie layer in the baking pan, using a spatula to spread it evenly.
Step 7: Bake the Brownies
Place the pan in the preheated oven and bake for 40 to 45 minutes. The center should be set, and a toothpick inserted into the center should come out with a few moist crumbs.
Step 8: Cool and Chill
Once baked, remove the brownies from the oven and let them cool completely in the pan. For the best texture, refrigerate them for at least 2 hours.
Step 9: Slice and Serve
After chilling, cut the brownies into squares and serve. Enjoy your delicious Pumpkin Pie Brownies!
Notes
Making Ahead
These brownies can be made a day in advance and stored in the refrigerator.
Storage
Store any leftovers in an airtight container in the fridge for up to five days.
Serving Suggestions
These brownies pair well with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage Instructions
Cool and Store
Allow the Pumpkin Pie Brownies to cool completely at room temperature.
Refrigeration
Once cooled, cover the brownies in an airtight container or wrap them with plastic wrap. Store in the refrigerator for up to one week for optimal freshness.
Freezing
To freeze, wrap individual brownies in plastic wrap and place them in a freezer bag. These can be stored for up to three months. Thaw in the refrigerator before serving.
Serving Suggestions
Warm Option
Serve brownies slightly warmed, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Garnish
Sprinkle with chopped pecans or drizzled caramel sauce to enhance the flavors and presentation.
Pair with Beverages
These brownies pair wonderfully with a hot cup of coffee, chai latte, or apple cider, making them a perfect treat for fall gatherings.
Nutritional Information
Per Brownie (Approx.)
Calories: 250
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 20g
Protein: 3g
Ingredient Substitutions
Butter Alternatives
For a dairy-free option, substitute unsalted butter with coconut oil or vegan butter.
Sugar Alternatives
Use coconut sugar or a sugar substitute like stevia for a lower-calorie version.
Flour Options
For gluten-free brownies, replace all-purpose flour with a gluten-free flour blend.
Egg Substitutes
Use a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a vegan-friendly alternative.
Pumpkin Puree Alternatives
If pumpkin puree is unavailable, use mashed sweet potatoes or butternut squash as a substitute for a similar texture and flavor.
Cook Techniques
Melting Butter
Ensure the butter is melted gently, either in a microwave or on the stovetop. Avoid overheating to prevent it from browning, which can alter the flavor.
Whisking Ingredients
When combining wet ingredients like melted butter, sugars, and eggs, whisk vigorously to incorporate air, ensuring a fluffy brownie texture.
Sifting Dry Ingredients
Sift flour, cocoa powder, and baking powder together to ensure there are no lumps and to evenly distribute the leavening agent, which helps the brownies rise.
Folding Techniques
Use a gentle folding motion to combine dry ingredients with wet ingredients. This helps maintain the air incorporated during whisking, ensuring a fudgy texture.
Layering
Pour the brownie batter into the prepared pan before gently layering the pumpkin mixture on top. This keeps the layers distinct for a beautiful presentation.
Testing for Doneness
Insert a toothpick in the center of the brownies. If it comes out with a few moist crumbs, the brownies are done. If it’s wet with batter, bake for a few more minutes.
Cooling Methods
Allow the brownies to cool completely in the pan before slicing. For best results, refrigerate them for at least 2 hours to solidify and enhance the texture.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth for the best results.
Can I make these brownies without eggs?
You can substitute eggs with flaxseed meal or applesauce, but the texture may differ slightly from the original recipe.
How long can I store leftover brownies?
Store them in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage.
What can I serve with Pumpkin Pie Brownies?
They pair well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
Can I add nuts or chocolate chips to the recipe?
Yes, feel free to mix in some chopped nuts or chocolate chips to the brownie layer for added texture and flavor.
Conclusion
These Pumpkin Pie Brownies are a delightful tribute to autumn, combining the rich, fudgy texture of brownies with the creamy, spiced flavor of pumpkin pie. This dessert not only satisfies your sweet tooth but also brings warmth and comfort to your fall gatherings. Enjoy the perfect blend of flavors that celebrate the season!
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