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Triple Layered Pumpkin Brownie Recipe

Indulge in Fall with This Triple Layered Pumpkin Brownie Recipe

Savor the season with these Triple Layered Pumpkin Brownies featuring a fudgy chocolate base, spiced pumpkin layer, and rich ganache.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Easy Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Adds richness and moisture
  • 1 cup Sugar Consider using brown sugar for deeper flavor
  • 1 cup Brown Sugar Creates a chewier texture
  • 2 Eggs Flax eggs can be a vegan substitute
  • 1 tsp Vanilla Extract Opt for pure vanilla for best taste
  • 1 cup All-Purpose Flour Almond flour is a gluten-free option
  • 3/4 cup Cocoa Powder Swap for Dutch-processed cocoa for a twist
  • 1/2 tsp Salt Balances sweetness
  • 1 cup Semisweet Chocolate Chips Dark chocolate can enhance richness
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Canned pure pumpkin is recommended
  • 1 tsp Cinnamon Or use pumpkin pie spice
  • 1/2 tsp Nutmeg Adds warmth and spice
  • 2 cups Powdered Sugar Coconut sugar is a lower glycemic alternative
For the Ganache Topping
  • 1 cup Chocolate Consider using milk chocolate for sweetness
  • 1/2 cup Heavy Cream Use whipping cream for best texture

Equipment

  • 9x13 inch pan
  • mixing bowl
  • Electric mixer
  • heatproof bowl

Method
 

How to Make Triple Layered Pumpkin Brownies
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
  2. Cream together unsalted butter and both types of sugar until smooth and fluffy. Beat in eggs and vanilla extract.
  3. In another bowl, whisk together flour, cocoa powder, and salt. Gradually combine the dry ingredients with the wet mixture and fold in chocolate chips.
  4. Spread the brownie batter into the prepared pan and bake for 30-35 minutes. Allow to cool completely in the pan.
  5. In a mixing bowl, beat together softened butter, pumpkin puree, and vanilla until smooth. Mix in cinnamon, nutmeg, and powdered sugar until blended.
  6. Spread the pumpkin mixture over the cooled brownie layer and refrigerate for about 30 minutes.
  7. Melt chocolate and heavy cream together until smooth. Allow to cool and spread over pumpkin layer. Refrigerate until set.
  8. Once set, cut the brownies into squares and serve. Optional: drizzle with chocolate or garnish with whipped cream.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or 1 week in the fridge. Freeze for up to 3 months.

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