Bittersweet Pumpkin Caramel Cream Brownies
Pumpkin and chocolate are a great combination in my little head! Today, the littles were requesting my brownies as an afternoon delight. I had to oblige because who can turn down a perfectly moist, rich brownie? Ahh, but for the adults in the family, I felt the need to make it a little more special. I have been really craving pumpkin after cleaning out my baking cabinets and finding a ton of Jello’s instant pudding pumpkin spice mix. I had the strong urge to make a pumpkin cream cheese filling and turn my brownies into a sandwich. Then to further jazz this thing of beauty up, I broke out my hidden stash of pumpkin caramel. This brownie stack is really quite dreamy. The bittersweet chocolate compliments the mildly, sweet and thin pumpkin cream cheese filling. My pumpkin filling is very mousse like, but much thinner. I feel that even though this should be featured in fall, it still makes for a delightfully, sophisticated treat at the end of a lovely soiree.
Bittersweet Pumpkin Cream & Caramel Brownies
Yields: 10-2″ brownie circles
10 Tbsp unsalted butter
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup good cocoa powder (I love Ghirardelli brand)
1/4 tsp salt (heaping)
1/2 tsp instant coffee (I prefer Starbucks VIA)
2 tsp pure vanilla extract
1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well)
1/2 cup all purpose flour
1. Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I
also like to spray the foil with nonstick spray.
2. Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat.
Place pyrex bowl on top. You are using a double boiler method for these brownies, trust me it
makes a huge difference!
3. Place butter in the pyrex bowl and melt thoroughly using a whisk to stir out lumps. Add both
sugars, cocoa powder, instant coffee, and salt. Mix on double boiler until mixture is completely
wet looking and well combined. Remove bowl from heat and set aside for about 5 minutes until
4. Add 2 eggs when the mixture is not hot enough to cook the eggs (yuck, can you imagine?). Mix
eggs well and add vanilla.
5. Mix in flour and finally add the mini chocolate chips. Batter will be thick. Using a spatula, pour
into prepared pan.
6. Bake at 325 for 25 minutes. Toothpick will be mostly clean and edges will definitely look done.
Allow to cool completely before removing the tin foil from pan.
7. When thoroughly cooled, cut 10 2″circle brownies and set on tray or plates for serving. Prepare pumpkin cream.
1 cup softened cream cheese
1 box Pumpkin Spice instant Jello* pudding
1 cup sweetened condensed milk
1 container of whipped topping, thawed
1 tsp cinnamon
1. In an electric mixer, beat cream cheese until smooth.
2. Add in instant pudding and mix well.
3. Stir condensed milk and cinnamon.
4. Fold in whipped topping.
This stuff is so tasty I can eat it like ice cream, ugh!
1/4 cup salted butter
1 cup packed brown sugar
1/8 tsp salt (pinch)
7.5 ounces canned pumpkin (half of the can and NOT pumpkin pie mix)
1/4 cup heavy whipping cream
1/2 tbsp cinnamon
1/2 tsp nutmeg
1 tsp pure vanilla extract
1. In a pot on medium high heat, melt the butter and brown sugar. Stir until in comes together and becomes smooth.
2. Add canned pumpkin and be careful because it will spurt. Mix well.
3. Slowly stir in heavy cream this too may spurt and bubble.
4. Stir in cinnamon and nutmeg. Continue stirring for 5-7 minutes and mixture is slightly bubbling.
5. Remove pumpkin caramel sauce from burner. Set aside a few minutes until warm or slightly hot. Add vanilla.
6. Mixture will thicken. I always have to hurry this process by putting it in the freezer.
Assembling Brownie Stacks
1. Place one brownie circle on desired serving dish.
2. Put a heaping tbsp of pumpkin cream.
3. Place another brownie circle on top.
4. Repeat 1 tbsp of pumpkin cream.
5. Pour 1-2 tbsp of pumpkin caramel on top.
I added crushed gingersnap cookies to give my brownie stack a fancier look and a nice crunch.