Description
This recipe for Easy Fudgy Pumpkin Brookies combines a soft and spiced pumpkin cookie bar base with a rich, dense layer of chocolate brownies on top. Perfect for the fall season, these pumpkin brookies bring together the warm spices of pumpkin pie with the indulgent, fudgy texture of classic brownies, creating a delicious and impressive treat ideal for gatherings or cozy nights in.
Ingredients
Scale
Pumpkin Cookie Layer
- ½ cup (113g) unsalted butter (melted)
- ⅓ cup (81g) pumpkin puree
- ¾ cup (150g) packed dark brown sugar (or light brown sugar)
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups (217g) all-purpose flour
Brownie Layer
- 4 ounces (113g) unsweetened baking chocolate (coarsely chopped)
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- 1 cup (170g) chocolate chips
Instructions
- Prepare the Pumpkin Cookie Layer: Preheat your oven to 350°F (175°C). In a medium bowl, mix the melted unsalted butter, pumpkin puree, dark brown sugar, granulated sugar, egg yolk, and vanilla extract until well combined. In a separate bowl, whisk together the baking soda, salt, nutmeg, cinnamon, ginger, allspice, and all-purpose flour. Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Spread this pumpkin cookie batter evenly into a greased or parchment-lined 9×13 inch baking pan.
- Make the Fudgy Brownie Layer: In a heatproof bowl, melt the chopped unsweetened baking chocolate and unsalted butter together, stirring frequently until smooth. Remove from heat and allow to cool slightly. In a large mixing bowl, beat the sugar and eggs together until light and fluffy. Add the vanilla extract, then slowly mix in the melted chocolate mixture. Sift in the cocoa powder and all-purpose flour, folding gently to combine without overmixing. Finally, fold in the chocolate chips.
- Assemble and Bake: Pour the brownie batter evenly over the prepared pumpkin cookie layer in the baking pan, spreading gently to cover completely. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the brownie layer comes out with a few moist crumbs but no wet batter. The pumpkin layer should be set and the brownie layer fudgy and slightly cracked on top.
- Cool and Serve: Remove the pan from the oven and allow the brookies to cool completely in the pan on a wire rack. Once cooled, cut into 24 bars. Serve as a perfect fall dessert or snack bar with a rich combination of pumpkin spices and chocolate fudginess.
Notes
- These easy and oh so fudgy Pumpkin Brookies have a pumpkin cookie bar layer topped with gooey fudgy chocolate brownies, making them perfect for fall gatherings.
- You can substitute light brown sugar if dark brown sugar is not available, though dark brown sugar gives a richer molasses flavor.
- Ensure the brownie batter is spread gently over the pumpkin layer to avoid mixing the layers completely.
- For best results, allow the brookies to cool completely before cutting to maintain clean edges.
Nutrition
- Serving Size: 1 brownie (approx. 1/24th of the recipe)
- Calories: 304 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
