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Ingredients
Scale
- 1/2 cup unsalted butter (cut into 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)
Instructions
- Preheat oven to 325°F (170°C). Line an 8×8 inch pan with foil and grease lightly.
- Melt butter and dark chocolate together until smooth. Cool slightly and mix in whisked eggs, sugar, and vanilla.
- Add flour, cocoa powder, and salt. Stir until smooth.
- In another bowl, mix pumpkin puree, evaporated milk, one egg, brown sugar, vanilla, and spices until creamy.
- Spread brownie batter in the pan and layer pumpkin mixture on top. Bake for about 50 minutes.
- Cool in the pan and refrigerate for at least 2 hours before slicing.
Notes
Make sure the butter and chocolate mixture is cool before adding the eggs to avoid scrambling.
Handle the brownie batter gently to keep the layers separate.
Chill the brownies thoroughly before cutting for neat slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg