Thursday, October 24, 2013

Pumpkin Pie Brownies

I am loving me some pumpkin these days- I can't get enough.  It's really good for you and Trader Joe's still has plenty of organic canned pumpkin on their shelves. The pumpkin pie layer on these brownies has some almond meal added because I wanted the textures to match; but the base started with my Honey Pecan Pumpkin Pie Bars recipe. I didn't think I'd care for pumpkin and chocolate together- but I like pumpkin chocolate chip muffins, so I figured why not pumpkin with brownies? It turns out they're really good together! I especially like the spices in the pumpkin layer contrasted with the rich, dark chocolate.

I baked these in a parchment lined square glass baking dish which allowed for the deep layers.  The problem was the center took a long time to cook and the bottom burnt a little- so I next time I make these I'll try a rectangle baking dish and bake it for less time. And treating it like a cheesecake might work better too- where you place it in a pan of water so that it steams while it bakes.

We're leaving really early Friday morning and coming back late Sunday night for a full weekend in Islamorada, Florida. Our friends are getting married and we're so excited! Happy Friday and I hope you have a great weekend.

You may also like:
Vegan Pumpkin Pie Brownies from Oh She Glows
Pumpkin Pie Chia Pudding from Tasty-Yummies
Pumpkin Chocolate Black Bean Brownies from Always in Wonder
and Pumpkin Brownies with Pumpkin Pie Frosting from Civilized Caveman

Pumpkin Pie Brownies

Pumkin Pie Layer
1 14 oz. can organic pumpkin
1 T pumpkin pie spice
1/2 tsp salt
3/4 C honey
1/2 C coconut milk
2 eggs
1 T vanilla
1 C almond meal

Brownie Layer
3/4 C cocoa powder
1/2 C butter
3/4 C honey
2 eggs
1 tsp vanilla
1 1/2 C almond meal
1/2 tsp salt
1/2 tsp baking soda

Preheat the oven to 350
Line a square glass baking dish with two pieces of parchment cut to fit, that cross over each other
First make the Pumpkin Pie layer by whisking the organic canned pumpkin, pumpkin pie spice, salt, honey, coconut milk, eggs and vanilla.
Mix in the almond meal and set aside
Make the brownie layer by whisking the cocoa powder, cooled melted butter, honey, eggs and vanilla
Mix in the almond meal, salt and baking soda and dollop onto the parchment paper leaving lots of crevices
Then pour the pumpkin pie layer on top of the brownie layer and spread evenly
Bake for 60 minutes and check for the top to be mostly done, you don't want to over cook and burn the brownies
Remove from the oven to cool, and then chill in the fridge to solidify


Anonymous said...

so confused. . . the recipe said to use a square pan lined with parchment paper. I used an 8 x 8 pan, and the pumpkin is now running over the sides. I think this recipe needed at least an 11 x 7 pan, or perhaps even a 9 x 13.

Any changes or advice??

Mollie Mahon said...

Oh no! I used a 8x8 square glass baking dish, maybe mine is deeper than the one you used? I plan on trying this recipe again with a larger pan- did you end up baking them or was it just a disaster?

Anonymous said...

Well, both the pumpkin pie part and the brownie part ran over some on all sides, but I had put the pan on a baking sheet, hoping to save the oven floor! ;) They taste good, and I have made a note to just bake in a larger pan next time. I think you're right that maybe your pan was deeper. I like the idea of the brownies being a thick dessert. Thanks for your comment, and thanks for the recipe!

Mollie Mahon said...

I also wanted the dessert to be really thick- at least it was tasty and not a total waste!