Pumpkin Chocolate Brownies

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Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies

Salted Caramel Chocolate Pumpkin Muffins

Salted Caramel Chocolate Pumpkin Brownies

Salted Caramel Chocolate Pumpkin Brownies

Salted Caramel Pumpkin Chocolate Brownies

A little bit of moist pumpkin bread, a dollop of gooey, fudgy chocolate brownie, and if you’re really looking for a decadent dessert, a swirl of salted caramel sauce.  In cupcake form they could also be topped with cream cheese frosting and a drizzle of salted caramel for an extra sweet treat.  Note that if you bake them with the salted caramel, the brownies stay fairly gooey.  However, when chilled {and even frozen!}, the caramel sets and they are like a cold piece of caramel fudge.  Because they stay moist and are delicious when frozen, they are perfect for ice cream sandwiches.  Or you can simply top them with a scoop of ice cream for individual servings a la mode.

You can make them in a pan in typical brownie fashion.  However, I enjoyed baking them in cupcake {muffin} form because then I could make an assortment, mixing and matching the two batters and caramel sauce: pumpkin, chocolate, pumpkin + chocolate, all with or without salted caramel sauce.

Pumpkin Chocolate Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16+
Mix and match moist pumpkin bread, fudgy chocolate brownies and salted caramel sauce for an assortment of decadent autumn treats.
Pumpkin Bread
  • ½ cup vegetable oil
  • 1½ cups sugar
  • ⅓ cup water
  • 1 cup pumpkin purée
  • 2 eggs
  • 1¾ cups flour
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¾ cup butter
  • 4 squares unsweetened chocolate (such as Baker’s chocolate)
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup flour
Salted Caramel Sauce
  • 2 cups sugar
  • 12 Tbsp butter
  • 1 cup heavy cream
  • 1 Tbsp fleur de sel
Pumpkin Bread
  1. Mix all of the ingredients together.
  1. Microwave the chocolate and the butter for 2 minutes until the butter melts.
  2. Stir the mixture until the chocolate melts.
  3. Stir in the sugar, eggs, and vanilla.
  4. Then mix in the flour.
Salted Caramel Sauce
  1. Heat the sugar in a 2-3 quart pan over medium-high heat until it starts to melt, at which point start whisking it.
  2. Continue whisking it as it clumps up, until it completely melts.
  3. Continue cooking the sugar until it reaches 350 degrees with a candy thermometer(it will be a dark amber color).
  4. Stir in the butter and mix it with a whisk or a wooden spoon until the butter melts.
  5. Remove it from the heat and slowly add the cream, stirring it constantly until a smooth sauce forms.
  6. If salted caramel is desired, stir in the fleur de sel and mix well until combined.
  7. Once cooled, store in a jar or a sealed container in the refrigerator.
Pumpkin Chocolate Brownies {Muffins}
  1. Spoon pumpkin bread batter (roughly two tablespoonfuls) into lined muffin tins. (Or spoon the batter into a 9x13 pan.)
  2. Drop a dollop of chocolate brownie batter on top of each pumpkin muffin. (If preparing in a pan, drop dollops around the top of the pan, and use a table knife to gently swirl the batters if desired.)
  3. Optional addition is to drizzle salted or plain caramel sauce over the top of the batter.
  4. Bake the brownies for 20+ minutes (depending on size of pan and thickness of brownies).
  5. A toothpick inserted should come out fairly clean. (The chocolate brownie portion should not be overcooked and can still be kind of gooey so that it remains fudgy when cooled.)
  6. Eat immediately or keep in a sealed container.
  7. Note that if you use the salted caramel, the brownies stay gooey but when chilled or frozen, the caramel sets and they are like a chilled piece of caramel fudge.

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