Make a delicious and beautiful dessert with this Two-Layer Pumpkin and Chocolate Brownies. It’s perfect for fall and combines the richness of chocolate with the warmth of pumpkin spices.
Two-Layer Pumpkin and Chocolate Brownies Recipe
This dessert is great for special occasions or just to satisfy your sweet tooth. It has two layers: one made with chocolate and the other with pumpkin.
Why You’ll Love This Recipe:
- Looks Great: The two layers make it look nice.
- Tastes Good: The mix of chocolate and pumpkin spices is delicious.
- Perfect for Fall: It’s a great dessert for Halloween or Thanksgiving.
Ingredients
You need these ingredients:
- Unsalted butter
- Dark chocolate
- Eggs
- Sugar
- All-purpose flour
- Pumpkin puree
- Cocoa powder
- Baking powder
- Salt
- Vanilla extract
- Pumpkin spice mix
Instructions
Step 1: Melt the Butter and Chocolate
Cut the butter into small pieces and melt it in the microwave. Set it aside.
Melt the dark chocolate in a separate bowl using a microwave or double boiler until smooth. Let it cool a bit.
Step 2: Mix the Eggs and Sugar
In a big bowl, mix the eggs and sugar together until it’s light and fluffy. This takes about 3-5 minutes.
Step 3: Combine Wet and Dry Ingredients
Add the melted butter to the egg mixture and mix well. Then, gently add the flour, baking powder, and salt until it’s smooth.
Step 4: Divide the Batter
Pour half the batter into another bowl. To one part, add melted chocolate and cocoa powder until smooth.
To the other part, add pumpkin puree, vanilla, and pumpkin spice mix until well combined.
Step 5: Assemble the Brownie Layers
Line a baking pan with parchment paper. Pour in the chocolate batter first, then spread the pumpkin batter on top. Use a toothpick or knife to swirl the two layers for a nice design.
Step 6: Bake
Heat the oven to 350°F (180°C) and bake for 25-30 minutes. Check with a toothpick — it should come out a bit moist.
Step 7: Cool and Serve
Let the brownie cool completely in the pan. To get clean slices, put it in the fridge for 1-2 hours before cutting.
Tips for Success
- Better Taste: It tastes better the next day after being in the fridge.
- Perfect Texture: Don’t overbake so it stays moist.
This Two-Layer Pumpkin and Chocolate Brownies is a delicious dessert that’s perfect for fall. It’s easy to make and looks great!
Pumpkin Brownies
Ingredients
- 7 oz unsalted butter
- 7 oz dark chocolate
- 4 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 3/4 cup pumpkin puree
- 2 tbsp cocoa powder for the chocolate layer
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 1 tsp pumpkin spice mix (find the recipe here)
Instructions
- Melt the butter and chocolate separately: Cut the butter into small pieces and melt it in the microwave, then set aside; in a separate bowl, melt the dark chocolate (using a microwave or double boiler) until smooth and let it cool slightly.
- Whisk the eggs and sugar: In a large bowl, whisk the eggs and sugar together until the mixture is light, fluffy, and pale, about 3-5 minutes.
- Combine wet and dry ingredients: Add the melted butter to the whisked egg mixture, mix well, then gently fold in the flour, baking powder, and salt until smooth and lump-free.
- Divide the batter: Pour half the batter into a separate bowl; to one portion, mix in melted chocolate and cocoa powder until smooth, and to the other, stir in pumpkin puree, vanilla, and pumpkin spice mix until fully combined.
- Assemble the brownie layers: Line a baking pan with parchment paper, pour in the chocolate batter as the base, then gently spread the pumpkin batter on top; for a marbled effect, swirl the two layers with a toothpick or knife.
- Bake: Preheat the oven to 350°F (180°C) and bake the brownie for 25-30 minutes, checking with a toothpick — it should come out with a few moist crumbs.
- Cool and serve: Allow the brownie to cool completely in the pan; for cleaner slices, refrigerate for 1-2 hours before cutting.
Notes
- For deeper flavors: Let the brownie sit in the fridge overnight. It tastes even better the next day!
- Perfect texture: A brownie should be moist and slightly gooey inside, so be careful not to overbake.
