Are you tired of pumpkin yet? I'm not! I could eat these Soft & Chewy Pumpkin Chocolate Brownies forever! But this is (sadly) the last pumpkin recipe that I will post this season.
How about a roundup of the other pumpkin recipes that I've posted this month since I got back from vacation:
⭐️ I posted these Pumpkin Pie Cupcake with Caramel Frosting two weeks ago.
⭐️ Then these Pumpkin Spice Scones joined the party just last week.
⭐️ And last but not least I bring you these lovely brownies today!
I'd encourage you guys to try all three of these delicious pumpkin recipes before we get into the Christmas baking season in just over 1 MONTH!! WHAT!?!? Say, where did this year go!?!?
But I am so excited for Christmas baking this year!! I CANNOT wait to share some of my family's favorite recipes with you over the holiday season! Pssst... I miiiight even be listening to Christmas carols already... but don't tell anyone. 😉
And if you'd care to see some more Pumpkin, here is a picture of some super amazing Chilled Pumpkin Soup that I had on our cruise. It was soooo good! I really want to try to recreate a recipe for it someday!
But for now, I'd suggest that you make your Wednesday 10X better and make these brownies like asap!! ⬇️
Soft & Chewy Pumpkin Chocolate Brownies
For the Brownies:
- 1 cup salted butter
- 2 cups white sugar
- 4 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- ¾ cup cocoa powder
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Ganache:
- ½ cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 tablespoon salted butter
For the Pumpkin Cream:
- ¾ cup heavy whipping cream
- ½ cup confectioners sugar powdered sugar
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- Preheat the oven to 350ºF and grease a 9X13-inch glass baking pan with non-stick spray.
- Whisk together melted butter, sugar, and vanilla extract in a large bowl. Add in eggs and egg yolks one at a time whisking well after each addition. Whisk in the cocoa until well combined.
- Lastly whisk in the flour, baking powder, and salt and pour the batter into the prepared baking pan.
- Bake in preheated oven for 32-35 minutes or until top isn't wet and it starts to pull away from the sides of the pan.
- Remove from the oven and let cool while you make the toppings.
- When ready to assemble the cake, add the Pumpkin Whipped Cream to a piping bag fitted with a piping tip of your choice ( I used a Wilton #21-star tip) and pipe in a pretty pattern on top of the brownies. Repeat with the Whipped Chocolate Ganache.
- Refrigerate until ready to serve. Enjoy!
Whipped Chocolate Ganache:
- Place the whipping cream in a saucepan and heat over low heat until just under boiling. Take off the heat.
- Quickly add in the chocolate chips and butter and let stand for 1 minute. Whisk until all the chocolate chips and butter have melted and the mixture is smooth.
- Refrigerate for 1 hour or until ready to assemble the cake.
- Once the brownies have cooled, remove the ganache from the refrigerator and use a handheld electric mixer on high speed to whip the ganache into frosting consistency. Use immediately.
Pumpkin Whipped Cream:
- Add the whipping cream and pudding mix to a medium-size mixing bowl and beat with a handheld electric mixer on high speed until soft peaks form.
- Add in the confectioner's sugar and beat until stiff peaks form.
- Turn off the mixer and gently fold in the pumpkin puree and cinnamon. Use immediately.
Love and Cookies,