Chocolate-Covered Pumpkin Brownies

You can never have too many hor d'oeuvre recipes, so give Chocolate-Covered Pumpkin Brownies a try. One serving contains 64 calories, 1g of protein, and 2g of fat. For 5 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 104. 1173 people were impressed by this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour. A mixture of cinnamon, brown sugar, brownie mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Got Chocolate. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is very bad (but still fixable). Users who liked this recipe also liked Chocolate-Covered Cherry Brownies, Chocolate Covered Strawberry Brownies, and Chocolate-Covered Strawberry Brownies.

Servings: 104

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350* F.Spray TWO 9" X 13" baking dishes with cooking spray.Prepare Bob's Red Mill Brownie mix per the package directions - adding egg, butter, warm water and vanilla - and mix well.Divide the brownie batter by pouring evenly into both baking dishes. Smooth with a spatula or spoon to cover the bottom of each dish.Prepare the pumpkin batter. In a large bowl, add together flours, baking soda and cinnamon and mix well. Set aside.In a small bowl, cream oil, brown sugar and egg.Add creamed mixture and canned pumpkin to the dry ingredients. Mix thoroughly.Pour pumpkin mixture evenly into the each baking dish. Spread to the edges, completely covering brownie batter.Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool thoroughly.Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted. Do not overheat or the chocolate will quickly seize up. Continue stirring until the remainder of the chocolate chips are melted. Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.Cut into 1" x 2" rectangles or your preferred size.

 

Step by step:

1. Preheat oven to 350* F.Spray TWO 9" X 13" baking dishes with cooking spray.Prepare Bob's Red Mill Brownie mix per the package directions - adding egg, butter, warm water and vanilla - and mix well.Divide the brownie batter by pouring evenly into both baking dishes. Smooth with a spatula or spoon to cover the bottom of each dish.Prepare the pumpkin batter. In a large bowl, add together flours, baking soda and cinnamon and mix well. Set aside.In a small bowl, cream oil, brown sugar and egg.

2. Add creamed mixture and canned pumpkin to the dry ingredients.

3. Mix thoroughly.

4. Pour pumpkin mixture evenly into the each baking dish.

5. Spread to the edges, completely covering brownie batter.

6. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool thoroughly.Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted. Do not overheat or the chocolate will quickly seize up. Continue stirring until the remainder of the chocolate chips are melted.

7. Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.

8. Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.

9. Cut into 1" x 2" rectangles or your preferred size.

Nutrition Information:

covered percent of daily need