Cookie dough, pumpkin, and chocolate lovers alike will love these decadent Pumpkin Chocolate Chip Cookie Dough Layered Brownies...
I certainly hope that you all are not over pumpkin yet this season. Because these Pumpkin Chocolate Chip Cookie Dough Layered Brownies just may change your mind about that if you think that you are. ;)
These brownies are kind of insane, folks. They start with your favorite boxed brownie mix, although you could certainly use a homemade brownie recipe with this as well. Then those thick, fudgy brownies are covered with a creamy and egg-free pumpkin chocolate chip cookie dough layer. And if that wasn't enough, I went and topped the whole thing off with a simple chocolate ganache.
Yep. Delicious insanity.
I dare you to try to eat just one. ;)
Pumpkin Chocolate Chip Cookie Dough Layered Brownies
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients (9-12 brownies)
- Your favorite chocolate fudge brownie mix or recipe
- 5 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 1/4 cup sugar
- 1/2 tsp vanilla
- 2 tbsp pumpkin puree
- 1 1/2 cups flour
- 1/8 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 cup semi-sweet chocolate chips
- 5 tbsp unsalted butter
- 3/4 cup semi-sweet chocolate chips
Prepare your favorite boxed brownie mix or homemade brownie recipe according to the recipe or box instructions. Be sure to baking them in a 9x9 baking dish. Allow to cool completely.
Once the brownies have cooled, prepare the pumpkin chocolate chip cookie dough layer. In a medium mixing bowl, cream together the butter, the two sugars, the vanilla, and the pumpkin puree. In a separate small mixing bowl, whisk together the flour, the salt, and all the spices. Add the flour mixture to the wet ingredients and mix well. Fold in the 1/2 cup of chocolate chips.
Spread the pumpkin chocolate chip cookie dough evenly over top of the brownies. Refrigerate for at least 30 minutes.
Once the cookie dough layer has chilled, prepare the chocolate topping. Combine the butter and 3/4 chocolate chips in a microwave safe bowl. Heat on high in 30 second increments, stirring after each one until the butter and chocolate are completely melted and smooth.
Pour the chocolate topping evenly over the chilled cookie dough layer and smooth over with a rubber spatula.
Chill in the fridge until the chocolate has at least set.
Allow the brownies to set out at room temperature at least 10 minutes before cutting into 9 or 12 brownies.
Store any leftover brownies covered in the refrigerator.
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It took almost more self-restraint than I knew that I had to resist eating the entire pan of these on the first day.
In fact, I am already thinking that I just may need to make another batch of these irresistible brownies this weekend. ;)
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