Pumpkin Patch Brownies
These pumpkin patch brownies are to die for! Extra rich with a gooey pumpkin cheesecake filling and topped with crushed oreos and pumpkin candies.
Ingredients
Brown Butter
- 1 1/4 cups Unsalted Butter
Brownies
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Semisweet Chocolate Chips
- 1 tbsp Pure Vanilla Extract
- 1 cup All-Purpose Flour sifted
- 2 tbsp Unsweetened Cocoa Powder sifted
- 1/2 tsp Salt
- 3/4 cup Pumpkin Puree softened to room temperature
- 8 oz Cream Cheese softened to room temperature
- 1/4 cup Light Brown Sugar
- 1 Egg room temperature
- 1 tsp Cornstarch
- 1 tbsp Pumpkin Pie Spice
- 1 cup Granulated Sugar
- 3 Egss room tempearature
Garnish
- Crushed Oreos without the filling
- Pumpkin Candies
Instructions
Brown Butter
- Add the butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts. Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It should have a nutty smell.1 1/4 cups Unsalted Butter
- Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan.
- Stir in the dark and semi sweet chocolate chips and pure vanilla extract until fully incorporated. Allow the mixture to slightly cool for about 10 minutes.1/2 cup Dark Chocolate Chips, 1/2 cup Semisweet Chocolate Chips, 1 tbsp Pure Vanilla Extract
Brownies
- Preheat oven to 350°F (180C).
- Grease an 8x8 baking pan and line with parchment paper and set aside.
- In the meantime, sift the all-purpose flour and cocoa powder. Stir in salt and set aside.1 cup All-Purpose Flour, 2 tbsp Unsweetened Cocoa Powder, 1/2 tsp Salt
- In a large bowl whisk together the pumpkin puree, softened cream cheese, brown sugar, one egg, cornstarch and pumpkin pie spice until smooth. For a thinner pumpkin filling see notes on recipe card.3/4 cup Pumpkin Puree, 8 oz Cream Cheese, 1/4 cup Light Brown Sugar, 1 Egg, 1 tsp Cornstarch, 1 tbsp Pumpkin Pie Spice
- Using a stand mixer with the paddle attachment on, add the sugar and beat on medium speed adding one egg at a time. Mix well after each addition. The mixture should be light and fluffy.1 cup Granulated Sugar, 3 Egss
- With the mixer running on low, incorporate the slightly cooled chocolate mixture. Mix until just combined.
- Remove the mixing bowl and gently fold in the flour mixture, using a spatula. When there are no more visible flour lumps, stop mixing.
- Pour half of the brownie batter into the lined baking pan and spread it evenly. Pour the pumpkin cheesecake filling on top and spread on an even layer. Spoon the remaining brownie batter and gently smooth it out using a spatula.
- Bake for 35 minutes or until an inserted toothpick in the center, comes out clean with a few crumps.
- Remove from oven and allow pumpkin patch brownies to completely cool down before decorating.
- Garnish with crushed oreos and pumpkin candies. Cut into squares and serve. Enjoy!Crushed Oreos, Pumpkin Candies
Notes
- When browning butter, be at all times close to the pan. Butter can easily burn if left out of sight.
- Beating eggs on medium speed and one at a time will incorporate just enough air to the batter.
- Pumpkin Cream Cheese Filling: If you don't want to go crazy with the pumpkin filling follow these measurements: 1/2 cup pumpkin puree, 4oz cream cheese, 2 tbsp sugar, 1 egg, 1/2 tsp cornstarch, 2 tsp pumpkin pie spice. Mix all together and proceed with the rest of the recipe.
- Do not overmix. Gently fold in the flour. When there are no more visible flour lumps the batter is ready. Its texture will be medium-thick. You can test the consistency by forming the figure 8 using your spatula (similarly to macaronage)
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Storage Instructions: Pumpkin patch brownies will keep fresh covered tightly at room temperature for 3 to 4 days. You can also refrigerate them but bear in mind that they will get harder. You may freeze brownies sealed in a freezer safe container for up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 471kcalCarbohydrates: 41gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 127mgSodium: 193mgPotassium: 209mgFiber: 2gSugar: 28gVitamin A: 3313IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!