Triple Layered Pumpkin Brownies Recipe
These pumpkin chocolate brownies are so good. With 3 distinct flavor layers, this brownie is perfection. The bottom layer of this brownie bar is a fudgey brownie. Next comes the soft pumpkin layer and the top is a rich chocolate ganache.
How to Store Pumpkin Chocolate Brownies
When you make these pumpkin chocolate brownies, you will want to store them in an airtight container. You can keep them on the counter or in the refrigerator for a longer shelf live. The important thing to remember when storing chocolate pumpkin brownies is the keep them covered. Uncovered brownies will spoil much faster.
How Long Does This Pumpkin Brownie Recipe Lasts
When you make these brownies if you store them properly on the counter this pumpkin brownie recipe will last about 3 days. If you store these brownies in the refrigerator, they will last about a week. I prefer my brownies on the counter because it helps them stay soft, and I do not have to worry about them going bad, the brownies are gone the first day.
Triple Layer Pumpkin Brownie Recipe Ingredients
- brown sugar
- cocoa powder
- semisweet chocolate chips
- unsalted butter
- pumpkin puree
- powdered sugar
- Chocolate Ganache
Servings: 24 (small servings)
How to Make Brownies with Pumpkin
Brownie Layer Directions: (First layer)
Pumpkin Layer Directions: (Second layer)
Chocolate Ganache Directions: (Third layer)
More Fall Desserts for a Crowd
- Healthy Pumpkin Cheesecake Bites
- Healthy Apple Pie | Low Sugar Apple Pie
- Crustless Pumpkin Pie
- Lemon Cake with Lemon Frosting
- Apple Cider Cupcakes
- Jewish Apple Cake
Looking for a delicious pumpkin brownie recipe? This is the most amazing pumpkin brownie. This is one of my favorite Fall Desserts for a Crowd. These pumpkin chocolate brownies are so good with a fudgy brownies layer, a sweet pumpkin layer and then the whole thing is topped with a chocolate ganache.
- 1 C unsalted butter softened
- 2 C sugar
- 1 C brown sugar packed
- 1 tsp vanilla
- 4 eggs large
- 1 1/2 C flour
- 1 C cocoa powder unsweetened
- 1 tsp salt
- 1 C semisweet chocolate chips
- 1/4 C unsalted butter softened
- 1/2 C pumpkin puree
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 5 –6 C powdered sugar
Preheat oven to 350 degrees.
Line a 9×13 pan with parchment paper.
Cream the butter and both sugars with an electric mixer until they are smooth. Add both the vanilla and eggs mixing until the mixture is smooth.
In another bowl (small), add the flour, cocoa,and salt. Whisk to mix together. As soon as the flour, cocoa, and salt have been blended together divide this equally into three equal small bowls. Slowly add the first bowl to the butter mixture mixing well. Repeat the same process until all remaining two bowls of the flour, cocoa, and salt have been incorporated into the butter mixture.
Using a large spoon stir in the chocolate chips.
Pour (or scoothe brownie batter into the prepared baking pan. (The batter will be thicUsing a rubber spatula spread it out flat. ( Coat the rubber spatula with baking spray)
Bake at 350 degrees for 30-35 minutes. (Or until a toothpick in the middle of the batter/brownie comes out almost clean.) No longer so that it remains fudgy.
Remove from the oven. Set aside to cool.
Using an electric mixer, cream the butter, pumpkin puree, and vanilla together. (The butter may have the appearance of being chunky.)
Slowly add the cinnamon,nutmeg, salt, and one cup of the powdered sugar. Mix until smooth. Continue to add the powdered sugar in one cup portions while using the electric mixer.(The consistency will be of a thick frosting.)
Scoop the pumpkin mixture onto the cooled brownie. Spread it in an even layer.
Return it to the refrigerator to chill.
Make the Ganache following the recipe directions
Remove the brownies from the fridge. Spread the ganache in an even layer over top of the pumpkin layer. (the second layer)
Place the brownies back in the fridge to cool completely. Slice into 24 small squares.