Pumpkin Brownie Recipe
Ingredients
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 (½ can) - not pumpkin pie filling!)
- 6 ounces cream cheese (170 grams, room temperature (¾ brick))
- 3 tablespoons granulated sugar (38 grams (see note))
- 1 tablespoon pumpkin pie spice (9 grams)
Instructions
- 1
Preheat oven according to box mix (325°F for Ghirardelli). Spray an 8x8-inch baking pan with nonstick spray. Set aside.
- 2
Make
- 3
In a medium bowl, make the brownie mix according to the directions on the box. Above are the ingredients for Ghirardelli Double Chocolate Brownies. Adjust ingredients to fit your box mix. Add the chocolate chips to the brownie mix and set aside.
- 4
Mix
- 5
In a medium bowl, mix the pumpkin, cream cheese, sugar, and pumpkin pie spice together until very smooth.
- 6
Pour half of the brownie mix into the prepared pan and spread out so the entire bottom of the pan is covered.
- 7
Spread
- 8
Spoon the pumpkin filling onto the brownie batter in chunks or spread it out evenly, then cover the pumpkin with the rest of the brownie batter and smooth out the top.
- 9
Bake
- 10
Now you're ready to bake! I added 10 minutes to the directions on the box (cooked for 50 minutes for my pan size). Since you're adding quite a bit of depth with the pumpkin mix, you'll need to cook longer.
10 min - 11
Cool
- 12
Let the brownies cool before slicing and serving.
Nutrition
Per serving (based on 12 servings)
