Description
These Pumpkin Brownies are a delightful combination of rich, fudgy brownies with a creamy pumpkin layer, perfect for fall baking.
Ingredients
Scale
For the Brownies
- 18 ounces brownie mix (510 grams), Ghirardelli recommended
- ¼ cup water (57 grams)
- ⅓ cup vegetable oil (67 grams)
- 1 large egg (50 grams)
- ½ cup semisweet chocolate chips (85 grams)
For the Pumpkin Layer
- 7.5 ounces pumpkin puree (213 grams)
- 6 ounces cream cheese (170 grams), room temperature
- 3 tablespoons granulated sugar (38 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
Instructions
- Prepare Brownie Layer: Mix brownie mix, water, vegetable oil, egg, and chocolate chips until well combined.
- Prepare Pumpkin Layer: In a separate bowl, mix pumpkin puree, cream cheese, sugar, and pumpkin pie spice until smooth.
- Layering: Spread half of the brownie batter in a prepared pan, then dollop and spread the pumpkin mixture on top. Drop spoonfuls of the remaining brownie batter on top and swirl with a knife.
- Bake: Bake in a preheated oven according to brownie mix instructions.
- Cool and Serve: Allow the brownies to cool before slicing and serving.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling, for the pumpkin layer.
- You can adjust the sugar and spice levels in the pumpkin layer to suit your taste preferences.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg