Pumpkin Pie Brownies | Bigger Bolder Baking

Fall is finally here, my favorite time of year and this is where we go all in on fall flavors. I'm doing a mashup this year like you have never seen before, pumpkin pie brownies. A layer of pumpkin pie swirled with rich dark chocolate brownies, you are not going to want to miss it. First thing, preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. So the first thing we're going to do is make our brownie layer. In this nice big bowl I have some melted butter. Into this I am going to add in some granulated sugar. Then we want to whisk that together. We add the granulated sugar in first and whisk it all around because in case your butter is warm, this cools it down. It cools it down because the next thing going in are our eggs. Now it always helps if your eggs are at room temperature because they combine into your ingredients so much better. And in case an ingredient is hot, then they won't be too cold and they won't cook on the other ingredients. So just whisk all those ingredients together. The last wet ingredient we're going to add is some vanilla extract, which is a must in my brownie recipes. And then whisk that in. So those are our wet ingredients. Now let's talk dry ingredients. As always, we mix wet and then we mix dry separately. So into my bowl here I have a little bit of all purpose flour, which is just plain flour, our cocoa powder, which has been sifted. We sifted out some to make sure that there's no lumps. A little bit of salt. Salt is totally important when you're baking with chocolate. It brings out all those lovely flavors and compliments it so well. And then a little smidge of baking powder to help these brownies rise. Then just mix all your dry ingredients together. We mix these separately so that you can combine all your raising agent, your salt, everything nice and even before adding it into your wet ingredients. Now when making brownies, it's really important to use good quality cocoa powder. Not to be mistaken with hot chocolate powder. These are very different things. Hot chocolate powder is usually a lower grade. It has sugar and things added to us. We want unsweetened, pure, lovely, good quality cocoa powder. Okay, lovely. Those are dry ingredients. Now simply add your dry into your wet and whisk together to form your batter. So this is lovely and smooth. However, last but not least, we are going to add in chopped bittersweet chocolate. This just adds an extra level of chocolate. It's going to get lovely and melty in our brownies. So just add the majority of that in there. Save a little bit to sprinkle on top. And then with a spatula, just fold that in. So that is our brownie layer. Now we're going to clear everything away and start on our pumpkin layer. So here are my ingredients for the pumpkin layer. Now just like the brownie, we're going to start out in a nice big bowl with some melted butter. Into this, we're going to add in our sugar. And some pumpkin puree. Now let me tell you about pumpkin puree. You can buy it everywhere this time of year. It's absolutely delicious and fantastic for baking. The thing about it is if you can't buy it, I actually have a recipe of how you can make it yourself at home on BiggerBolderBaking.com. It's really easy and it will last you through the season. And then with a whisk, we're just going to whisk these ingredients together. This is what I love about this recipe. You do it all by hand. No need for a machine. Into this mixture, we're going to add in our eggs and our vanilla. And then keep on whisking until smooth. Whisky, whisky. Nice and smooth. Lovely. Over to the side and let's mix together our dry ingredients. So into this bowl, I'm going to add in my all purpose flour. There's a bit of salt, baking powder, and then pumpkin pie spice, my secret ingredient. Give that a mix up. Now, if you can't buy that in the store, you can actually really easily make yourself with a blend of a few kind of fall flavored spices, ginger and cinnamon and all of those things. And I've got a recipe also on my website. So Bigger Bolder Baking has you well equipped for this fall baking season. And then whisk to form a smooth batter. There you go. That's our pumpkin layer. Now it's time for our dessert mashup. So now we have everything that we need, our pan and our two batters. So here's what I'm going to do. I'm going to add a bit of pumpkin batter into the brownie. I'm going to loosen it up and fold it in gently. And then when it's a bit looser, add in the rest of the pumpkin batter and then fold that in. Now be careful not to fold too much because you want to keep those lovely orange and brown ripples. You don't want to muddy them too much. You want to see that it's pumpkin and brownie in there. Once your batters are rippled together, then pop it into your dish. This was great. And I'm such a fan of both of these desserts. I know I'm going to love this. Let's get it into the oven. Bake brownies off at 350 degrees Fahrenheit or 180 degrees Celsius for roughly 25 to 30 minutes. Now while I have you here, this is a great time to remind you to preorder my brand new book coming out, Bigger Bolder Baking every day. 125 new recipes and some perfect in here for the fall time. There is a link in the description box below of where you can preorder it today. Our brownies are done and it smells like fall and Thanksgiving and chocolate brownies all in one. Absolutely delicious. These look great. They don't need much time to bake at all. 25 to 30 minutes. You'll know when they're done because they're kind of firm underneath your finger. They're still a little bit soft, which means they're nice and fudgy on the inside. So we have a surprise taste tester who just showed up out of nowhere. Who's very excited to taste these brownies. They're nice. It's nice. What's it taste like? Oh, it tastes like ice cream. These are lovely. I love pumpkin and chocolate together. And this is like the perfect marriage of us. And also they're super moist, really delicious. And toddler approved, which is very important. And an overall crowd pleaser. So definitely put this on the rotation of your holiday fall baking. Please don't wipe your hands in your T-shirt. I've got to wash that later. Yummy, but nice. You're welcome. Thank you very much. The recipe, as always, can be found on my website. And I'll see you back here again soon for some more big and bold fall baking. I think you probably had enough. Have you had enough? I think you need more.