Fudgy Pumpkin Brookies
The ultimate comfort food for fall, Fudgy Pumpkin Brookies combine rich chocolate brownies with warm, spiced pumpkin cookies. Perfect for sharing, these easy-to-make treats will satisfy your sweet cravings!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- ½ cup g Unsalted butter melted
- ⅓ cup g Pumpkin puree
- ¾ cup g Packed dark brown sugar light may be substituted
- ¼ cup g 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 g All-purpose flour
- 1 box Brownie mix for a 9×13 pan, plus ingredients called for to make brownies OR
- 4 ounces g Unsweetened baking chocolate coarsely chopped
- ¾ cup g Unsalted butter
- 1 ¾ cups g Sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons g Unsweetened cocoa powder
- 1 cup g All-purpose flour
- 1 cup g Chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 9×13” baking pan with foil and spray it with nonstick cooking spray. This ensures that your brookies come out easily once baked.
- In the bowl of a stand mixer fitted with the paddle attachment, place the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix until everything is combined and creamy.
- Next, add in the egg yolk and vanilla extract, continuing to mix until incorporated. This will add richness and flavor to your batter.
- Now, sprinkle in the baking soda, nutmeg, cinnamon, ginger, and allspice. Blend until well mixed, scraping the sides of the bowl as necessary.
- Gradually add the flour to the mixture. Keep mixing until a smooth dough forms. You want a thick consistency that holds together.
- Press the dough evenly into the bottom of the prepared pan. This will form your cookie layer, so make sure it’s uniform.
- If you’re using a brownie mix, prepare it as directed on the box. If you’re opting for homemade brownies, melt the baking chocolate and unsalted butter in a large, microwave-safe bowl. Heat on high for 2 to 3 minutes, stirring every 30 seconds until it’s smooth.
- Next, stir in the sugar until well combined, then add in the eggs, vanilla, and cocoa powder. Mix until everything is integrated.
- Carefully fold in the additional flour until just combined. You don’t want to overmix, as this can lead to tough brownies.
- Pour the brownie batter over the cookie layer, spreading it evenly across. This is where the magic happens, blending two delicious layers!
- Sprinkle the top with chocolate chips for an added treat!
- Bake in your preheated oven for 25 to 35 minutes. You’ll know they’re done when the brownies look set, and a toothpick inserted in the center comes out with a few moist crumbs.
- Once baked, allow your brookies to cool in the pan before slicing them into squares. Enjoy your Fudgy Pumpkin Brookies warm or at room temperature!
Notes
- Tip 1: Add chocolate chips on top before baking to give this recipe an extra chocolatey taste.
- Tip 2: Store in an airtight container for up to 3 days or freeze for up to one month.