Pumpkin is one of those ingredients that can be both really healthy or really, um, not. It’s quite a jack-of-all-trades in that way.
Like, some people mix pumpkin puree into their whole wheat, vegan, gluten-free, free-range, non-GMO, no added sugar, soy-free healthy brownies to add sweetness and moisture. That is a really awesome, healthy use of pumpkin.
These brownies are not that use of pumpkin. Well, maybe healthy for your soul. That totally counts! I fully believe that feeding your soul foods that make you happy is just important as feeding your body foods that make it happy. And these pumpkin brownies make my soul sing.
These brownies are loaded with sugar, butter, and chocolate—oh my god, the chocolate. These brownies are so rich and decadent, that you have to cut them into teeny tiny squares to not go into a sugar coma after eating one.
The bottom layer is your typical fudgy, dark chocolate, gloriously gooey brownie layer. Honestly, you could just follow the recipe and make the bottom layer, and you’d be in brownie heaven. It’s exactly the way brownies should be – crunchy edges, with soft and chewy insides (anyone who says brownies should be cake-like can, um, go away).
Mr. Pumpkin makes an appearance in the middle section. This is basically a super thick and deliciously pumpkin-tastic buttercream filling. It’s loaded with pumpkin spice flavor, and is a beautifully light orange color (which comes from canned pumpkin pie filling – if you use the homemade stuff, you might think about tinting the filling with natural orange food coloring).
Just like the brownie layer, you can just make this buttercream, and then spread it onto cupcakes, pumpkin bread, or a spoon. And then eat it all. Because, yum.
And then, because there is no such thing as “too much chocolate,” the top layer is a soft, velvety chocolate ganache that hardens just a touch—just hard enough to make the brownies easy to slice, but still soft enough to feel super decadent.
It’s like a gloriously sweet pumpkin buttercream sandwich made with rich chocolate bread. I’m not kidding, make sure you cut these guys into itty bitty squares—I recommend less than 2 inches—folks can always come back for more if they are really jonesin’. But they are rich enough that one small square is plenty to satisfy most sweet teeth (except mine, it is never satisfied—rawr).
If you can believe it, this is actually the last dessert recipe I’ll be sharing with you for Pumpkin Week! I figured that the pumpkin dessert world is already pretty saturated, and I’d love to show more people the joys of savory pumpkin. Coming up in the next few days we’ve got burgers, pasta, and soup, oh my!
I hope you guys are having as much fun with this influx of pumpkin as I am. I love themes! Enjoy.