Go Back
Pumpkin Pie Brownies

Pumpkin Pie Brownies

Chelsea Colbath
A dense, fudgy brownie topped with a thick layer of pumpkin pie filling. Make these for Thanksgiving to add something chocolatey to the table.
Print Pin It
10 minutes
TOTAL TIME: 30 minutes

Ingredients
  

Brownies

  • 1 stick 8 Tablespoons/4oz butter
  • 3 oz bar of dark chocolate
  • 2/3 cup sucanat* aka natural cane sugar or organic cane sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 3/4 cup white whole wheat flour
  • 1/2 cup cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Pumpkin Pie Topping

  • 2/3 cup pumpkin puree canned is fine!
  • 1/3 cup creamy almond butter
  • 1 egg
  • 3 Tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg or 1 3/4 teaspoon pumpkin pie spice instead of these three spices

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8" pan with parchment paper.
  • 2. Break up chocolate bar into pieces and put in in a large microwave-safe bowl with the butter. Microwave on high for 1 minute, then stir and keep microwaving in 20-second increments until melted. Alternately, this can be done in a double boiler on the stove.
  • 3. Once chocolate is melted, stir in sugar. If mixture is still very hot, wait a few minutes before adding the egg. If it's only just warm, proceed to whisk in the egg and vanilla. Add all remaining ingredients, and stir to combine. Batter will be thick.
  • 4. Pour the batter into the prepared pan and use a spoon to spread it all the way to the edges.
  • 5. In the now empty bowl, mix together all pumpkin pie ingredients. Pour pumpkin mixture on top of the brownie batter and spread it to cover the brownies completely.
  • 6. Bake for 25-30 minutes, or until the pumpkin mixture is no longer liquidy. It should still look moist, but not jiggly. Let cool completely before cutting and serving the brownies.
  • 7. If desired, melt 1/4 cup of chopped dark chocolate in the microwave and drizzle it over the brownies before serving.

Notes

*Sucanat is sold in most grocery stores near the organic cane sugar. It is brown in color because it is less refined than cane sugar, so there's still some molasses flavor left behind. If you can't find it, organic cane sugar or brown sugar will work just as well in this recipe.