Pumpkin Brownie

Pumpkin Brownie


Brownie layer

  • 4 oz. bittersweet chocolate, melted
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 tbsp. arrowroot powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Pumpkin pie layer

  • 1 cup canned pumpkin
  • 2 tbsp. arrowroot powder
  • 1/2 cup almond milk
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • pinch of ground nutmeg
  • pinch of ground allspice

Preheat oven to 350 degrees F. Grease a 9-inch square pan.

To make the brownie layer: melt chocolate in a saucepan and set aside. In a large mixing bowl, combine pumpkin, sugar, oil and vanilla. Stir in flour, cocoa, arrowroot powder, baking soda, and salt. Add melted chocolate.

To make the pumpkin layer: stir together all ingredients in a large mixing bowl.

Use a spatula to spread the brownie batter evenly in the baking pan. Pour the pumpkin layer over it, avoiding the edges. Bake for 30 minutes, until pumpkin layer looks firm and has cracked a bit.

Cool for 20 minutes, then refrigerate for an hour before cutting and serving.

From Post Punk Kitchen