Easy Pumpkin Brownie Recipe

Celebrate the Season With Pumpkin Brownies

November 2, 2009

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Adapted from Martha Stewart

Layered Pumpkin Brownies

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup, plus 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup plus 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions

Preheat oven to 350 degrees. Butter a mini muffin pan.
Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
Fill the muffin pans with brownie mixture first and top with pumpkin batter. Can repeat to create several layers, if wanted. Sprinkle with nuts and chocolate chips, if wanted.
Bake until set, 20 to 30 minutes. Cool on a wire rack.

Makes 36-48 mini muffins.

View 10 Photos ›

12 Comments

colcol29 1 year 31 weeks

I doubled the batter (the flower and the egg mixtures) and they turned out great.

katchoo 1 year 31 weeks

Yes!! Something is off here. Mine are currently in the oven but I agree completely with tuliprush. It definitely does not make 2 cups each and nowhere near 36-48 muffins. There was the comment about halving the recipe but I think that even if this recipe as it exists here were doubled, it still wouldn't make that quantity. But they do look the same as the ones in the photos so I'm going to assume for now that those were brainfart typos and the ones I've got in the oven will be the most awesome things I've ever put in my mouth.

tuliprush 2 years 28 weeks

There is something wrong with this recipe. I made these last night, and they came out...weird. They're not bad, but they're....weird. The amounts have to be wrong somewhere on here. For example, it says that it makes like 2 cups of each concoction (the brownie mixture & the pumpkin mixture). It was closer to 1 cup, if that. "Makes 36-48 mini muffins"??? More like 15. Seriously, somethings off here...

AmberHoney 2 years 29 weeks

Hubby just brought home some pumpkins (he's famous for bringing home a lot of one food and I have to get creative b/f they go south) so I'm gonna try my hand at making my own pumpkin mash. Then I'll be whipping up some of these beauties!

3 years 27 weeks

the only thing that would make these heavenly creatures better would be a thin stripe of cheesecake between the glorious layers of chocolate and pumpkin. ultimate perfection.