Pumpkin Fudge Brownies
User Reviews
4.9
144 reviews
Excellent
Pumpkin Fudge Brownies
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These pumpkin brownies have a fudgy layer of chocolate on the bottom and a silky layer of pumpkin on top! They are so delicious and rich and perfect for fall. The pumpkin brownies come together easily and can be made ahead of time too!
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Ingredients
- 1 1/4 cups Rodelle Organic Dutch Process Cocoa
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup unsalted butter
- 2 cups sugar
- 1 tablespoon Rodelle Pure Vanilla Extract
- 4 large eggs lightly beaten
- 1 cup all-purpose flour
pumpkin layer
- 1 8 ounce block cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cardamom
- 1 tablespoon Rodelle Pure Vanilla Extract
- 1/4 cup heavy cream
- 2 large eggs lightly beaten
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
- In a bowl, whisk together the cocoa, salt and baking powder.
- Hear the butter in a saucepan over medium heat until the it melts. Whisk in the sugar until it's smooth. Whisk in the cocoa powder mixture until combined. Let it cool for 5 to 10 minutes. Whisk in the vanilla extract.
- Whisk in the eggs until smooth, then whisk in the flour. Pour half of the mixture into the baking dish.
- Make the pumpkin layer by beating the cream cheese in an electric mixer until it's smooth and creamy. Beat in the rest of the ingredients until you have a smooth pumpkin batter and no lumps remain.
- Top the brownie batter in the dish with the pumpkin batter. Drop the rest of the brownie batter into the pumpkin batter, using a knife or skewer to swirl it together.
- Bake the brownies for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing!
Notes
- slightly adapted from king arthur
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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