Enjoy our Layered Pumpkin Brownies Recipe any time. This Layered Pumpkin Brownies Recipe is made with canned pumpkin and can be used all year round.
What You Need
Original recipe yields 20 servings
3/4 cup butter or margarine, softened
2 cups sugar
1 tsp. vanilla
1 cup flour
2 oz. BAKER'S Unsweetened Chocolate, melted
1/2 cup canned pumpkin
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
1 tsp. pumpkin pie spice
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Let's Make It
Heat oven to 350°F.
Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour; mix just until blended.
Pour half the batter into separate bowl. Stir in melted chocolate; pour into prepared pan. Spread to evenly cover bottom of pan.
Add pumpkin, chocolate morsels and pumpkin pie spice to remaining batter; mix well. Spoon over chocolate batter; spread to evenly cover chocolate batter.
Bake 40 to 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.
Practice mindful eating by savoring the flavor of these pumpkin brownies and sticking to the recommended serving size.
Chop 2 oz. BAKER'S Semi-Sweet Chocolate; use instead of the chocolate morsels.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.