Last week I met a brownie.
Not the little patched-up folklore kind, but the other kind—the one with pumpkin pie baked right on top.
After the pumpkin spree last month I thought I was done with pumpkin for a while. But I’m a creature of holiday habits: I obsess over each season until the holiday passes, then I’m ready to move on. Thanksgiving, though, is all about comfort food, and I love it for that—mashed potatoes, stuffing, and yes, pie.
So before I dive headfirst into a season of cookie baking, I had to share one more pumpkin recipe. I actually have one more pumpkin creation that I’ll post as a Facebook exclusive later this week, but this is the one I couldn’t keep to myself.
Outwardly I’m all about Thanksgiving: planning the feast, picturing plates piled high with classic dishes. Oddly, I don’t care about pie most of the year, but on Thanksgiving it’s different—something about the holiday makes pie feel essential.
Also, I’m sneaking into the Christmas spirit already and listening to holiday albums on repeat. Don’t tell anyone.
Last year I made bourbon pecan pie brownies—pure decadence. The brownie layer in that recipe (and in these bars) is the fudgiest, richest chocolate base you can imagine: dense, chewy, and chocolate-forward. I need chocolate with almost every dessert, and these bars deliver both the pumpkin flavor and the deep chocolate I crave.
I’ll probably end up making more pies this Thanksgiving—maybe even a peanut butter pie I can’t stop thinking about—but for now these pumpkin pie fudge brownie bars are the perfect compromise: pumpkin pie on top of a glorious chocolate mattress.
Pumpkin Pie Fudge Brownie Bars
1
(9×13) pan
2 hrs
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Ingredients
Brownie layer
- 1/2 cup flour
- 1/4 teaspoon salt
- 3/4 cup cocoa powder
- 1 1/4 cups sugar
- 10 tablespoons butter
- 1 teaspoon vanilla extract
- 2 large eggs
Pumpkin layer
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup heavy cream
Instructions
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Preheat oven to 325°F. Grease a 9×13-inch baking dish thoroughly or spray with nonstick spray.
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In a small bowl, beat the 2 eggs with the vanilla; set aside. Using a double boiler, melt the butter with the cocoa, sugar and salt, stirring until a batter forms (about 10 minutes—be patient). Remove from heat and slowly whisk in the egg mixture to avoid curdling. Stir in the flour until smooth, then pour into the prepared pan. For a 9×13 pan, bake 12–13 minutes; for an 8×8 pan, bake 18–20 minutes. Remove from oven and let cool completely before adding the pumpkin layer.
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Increase oven temperature to 425°F. In a bowl, whisk together the brown sugar, granulated sugar and the egg until smooth. Stir in the pumpkin puree and pumpkin pie spice, then add the heavy cream and mix until combined. Pour the pumpkin mixture over the cooled brownie layer and spread evenly.
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Bake 10 minutes for a 9×13 pan (15 minutes for an 8×8), then reduce the oven to 325°F and continue baking until the pumpkin layer is set: about 18–20 more minutes for a 9×13 or 22–25 minutes for an 8×8. Cool completely—ideally overnight, or at least 3–4 hours—before slicing and serving.
Notes
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Trust me—these are absolutely worth making.