Pumpkin Custard-Stuffed Gooey Fudge Brownies
Equipment
- 1 Mixing bowl
- 1 Medium saucepan
- 1 9x9 inch baking pan
- 1 Whisk
- 1 Spatula
- 1 Oven
Ingredients
- 1 cup unsalted butter
- 8 ounce semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat until smooth.
- Remove the pan from heat and whisk in granulated sugar and brown sugar until combined.
- Add the eggs one at a time, whisking well after each addition, then stir in vanilla extract.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the chocolate mixture until just combined.
- For the pumpkin custard, mix pumpkin puree, heavy cream, cinnamon, and nutmeg in a separate bowl.
- Pour half of the brownie batter into the prepared baking pan and spread it evenly.
- Spread the pumpkin custard over the brownie layer.
- Top with the remaining brownie batter and swirl gently with a spatula.
- Bake in preheated oven for 35 minutes or until edges are firm and center is set.
- Allow brownies to rest in the pan for 15 minutes before cutting into squares for serving.
Notes
To ensure the brownies have the perfect gooey texture, avoid overmixing the batter once the dry ingredients are added. Allowing the brownies to cool slightly before cutting helps them set properly and prevents them from crumbling.
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