Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies

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Crust Ingredients

  • ½ C butter
  • ½ C chocolate morsels
  • ¾ C flour
  • ¼ C Pioneer® Sugar
  • ¾ C oatmeal

Starting Batter:

  • ½ C butter, softened
  • ⅔ C Pioneer® Sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1 ½ C flour
  • ½ tsp. baking powder

Chocolate Batter:

  • ¼ C Pioneer® Sugar
  • ¼ C cocoa

Pumpkin Batter:

  • ⅔ C pumpkin or winter squash
  • ½ C pecans, chopped
  • ⅛ tsp. cloves
  • ¼ tsp. cinnamon
  • ⅛ tsp. ginger

Frosting:

  • ½ C chocolate morsels
  • ¼ C Pioneer® Sugar
  • 2 T water

Crust Directions

  1. Melt butter and chocolate morsels in microwave. Add flour, Pioneer® Sugar and oatmeal; mix well. Press into greased 9 x 13-inch baking pan; set aside.
  2. Preheat oven to 350° F.

Batters:

  1. Cream together butter, Pioneer® Sugar, eggs and vanilla. Add flour and baking powder; mix well. Divide the batter in half.
  2. Add Chocolate batter ingredients to one portion and mix well.
  3. To the other half, add Pumpkin batter ingredients; mix well.
  4. Spread chocolate batter over crumbs. Then spread pumpkin batter on top.
  5. Bake for 25-30 minutes. Remove from oven and cool.

Frosting:

  1. Combine chocolate morsels, Pioneer® Sugar, and water. Heat in microwave until morsels soften. Stir until smooth. Spread over cooled brownies.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.