Pumpkin Chocolate Chip Cookie Dough Brownies
Ingredients
Brownies
- ½ cup butter (melted)
- 1/3 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 egg + 1 egg yolk (beaten)
- ½ tsp. vanilla extract
- ¼ tsp. salt
- ¾ cup flour (sifted)
Pumpkin Cookie Dough:
- ¼ cup pumpkin puree
- 4 Tbsp. unsalted butter (room temperature)
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon vanilla extract
- 3/4 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- pinch of nutmeg
- ⅓ cup mini chocolate chips
Instructions
For Brownies:
- Preheat oven to 350 degrees. Line the bottom and sides of an 8 x 8 inch pan with parchment paper, leaving a slight overhang on two sides.
- In a large bowl, stir together the melted butter and cocoa powder. Add the granulated sugar, brown sugar, beaten eggs, vanilla extract and salt. Mix well. Add the flour and stir just until incorporated. Do not over mix. Bake for 25-28 minutes. Cool completely.
For Pumpkin Cookie Dough:
- In a large bowl, beat pumpkin puree, butter and sugars with an electric mixer until light and fluffy (2-3 minutes). Mix in vanilla. Add flour, salt, cinnamon and nutmeg and mix on low until combined. Stir in chocolate chips.
- Spread Pumpkin Cookie Dough evenly over the brownies. Sprinkle on mini-chocolate chips for garnish. Cut into squares and serve. (Tip: To get clean cut lines, freeze for about 20 minutes before cutting.)
- Store in the fridge for up to 1 week.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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