These double chocolate pumpkin brownies never miss for any season. They aren’t the fudgiest chocolate brownies in town like my walnut brownies but they are bursting with flavor. It has a little bit of chocolate, butterscotch with hints of pumpkin. I love the combination of these 3 flavors so much and it was originally a cake actually. This recipe has been converted into simple pumpkin chocolate brownies.
The butterscotch chips and chocolate chips are melted together to form one smooth sauce. This is then layered into the brownie batter. Top the brownie batter with extra butterscotch chips or chocolate chips/chopped chocolate for a nice touch. The whole beauty of brownies is for them to be slightly under-cooked. I like baking mine for 25 minutes: it will be jiggly in the center and look “wet”. But, trust me, it is ready. I used a 13×9 inch baking pan- this doesn’t do too well in a 8 inch brownie pan. You will be using pumpkin purée-not pumpkin pie filling which is much sweeter.
Some more tips for a great chocolate brownie
- Don’t over-mix or over-whisk the brownie batter. A spatula is your best fried here.
- Do beat the eggs, sugar and butter for at least 2 minutes so that it turns dark brown to light brown in color.
- Sift the flour for best results.
- Bake your brownies for nothing more than 30 minutes; anything after that will either dry out and probably end up like a cake.
- Once you start to get that heavenly chocolatey smell in your kitchen, it is a good sign that your brownies are almost done.
Ingredients
1/2 cup granulated sugar
1/2 cup brown sugar, tightly packed
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup pumpkin pie purée (not pumpkin pie)
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon table salt
Instructions
- Preheat the oven to 350°F/175°C.
- Line a 13x9 inch baking pan with parchment paper, letting enough paper hang on the sides of the pan.
- Melt the chocolate chips with butterscotch chips in the microwave for about 2 minutes until completely melted. Stir into a smooth sauce.
- Using a hand whisk, beat the butter, brown sugar, granulated sugar together for two minutes until pale in color.
- Then whisk in the eggs, vanilla extract. Stir the pumpkin puree last with a spatula.
- Add the flour, baking powder and salt into the same bowl from the previous step.
- Next fold in the butterscotch chocolate mixture from step 3.
- Transfer to the lined baking pan and smooth out the top. Sprinkle extra butterscotch chips and chocolate chips on top of the batter.
- Bake for 25 minutes.
- Let it cool for about 15 minutes before serving. Goes great with ice cream and/or caramel sauce.