Triple Layered Pumpkin Brownies
If you’re looking for a dessert that combines the richness of chocolate with the warm flavors of pumpkin, then Triple Layered Pumpkin Brownies are just what you need! This delicious treat has three layers: a fudgy chocolate brownie base, a creamy pumpkin cheesecake middle, and a smooth chocolate ganache topping. It’s perfect for autumn gatherings, holidays, or any time you want to impress your friends and family.
Why Make This Recipe
There are many reasons to make Triple Layered Pumpkin Brownies. First, they are easy to prepare, and you don’t need fancy equipment. Second, this dessert is a wonderful way to celebrate the flavors of fall. The combination of pumpkin and spices will fill your home with a warm, inviting aroma. Lastly, these brownies are not just visually stunning; they are delicious and sure to satisfy any sweet tooth!
How to Make Triple Layered Pumpkin Brownies
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a bowl, whisk together the melted butter and granulated sugar. Add the eggs and vanilla, whisking until smooth. Sift in the cocoa powder, flour, salt, and baking powder; stir to combine. Pour the brownie batter into the prepared pan.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the pumpkin puree, egg, vanilla, cinnamon, nutmeg, and ginger; mix until combined. Spread the pumpkin cheesecake mixture over the brownie layer.
- Bake for 35-40 minutes until the cheesecake is set. Cool in the pan on a wire rack.
- In a saucepan, heat the heavy cream until simmering. Remove from heat, add the chocolate chips, and let sit for 2-3 minutes. Stir until smooth.
- Pour the ganache over the cooled cheesecake layer and spread evenly. Refrigerate for at least 1 hour to set.
- Once set, lift the brownies from the pan using the parchment paper and cut into squares. Enjoy!
How to Serve Triple Layered Pumpkin Brownies
Serve Triple Layered Pumpkin Brownies chilled or at room temperature. You can add a dollop of whipped cream on top or dust with powdered sugar for an extra touch. These brownies can also be served with a scoop of vanilla ice cream for a delightful dessert experience.
How to Store Triple Layered Pumpkin Brownies
Store any leftover brownies in an airtight container in the refrigerator. They can last up to 5 days. If you want to keep them longer, you can freeze them. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Tips to Make Triple Layered Pumpkin Brownies
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a high-quality chocolate for the ganache for the best flavor.
- You can add chopped nuts or chocolate chips to the brownie layer for extra texture.
Variation
If you want to lighten the recipe, you can replace some of the cream cheese with Greek yogurt. For a spicier twist, add more spices like cloves or allspice to the pumpkin layer.
FAQs
- Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth. - How do I know when the brownies are done?
The brownies are done when the cheesecake layer is set and doesn’t jiggle when you gently shake the pan. - Can I make these brownies in advance?
Absolutely! They can be made a day or two ahead of time and stored in the refrigerator.
Enjoy making your Triple Layered Pumpkin Brownies! You won’t be disappointed with this delicious delight.
Triple Layered Pumpkin Brownies
Ingredients
Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Pumpkin Cheesecake Layer
- 8 ounces cream cheese, softened Ensure the cream cheese is at room temperature to avoid lumps.
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Ganache Layer
- 1/2 cup heavy cream Heat until simmering before adding chocolate.
- 1 cup semi-sweet chocolate chips Use high-quality chocolate for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.
- In a bowl, whisk together the melted butter and granulated sugar. Add the eggs and vanilla, whisking until smooth.
- Sift in the cocoa powder, flour, salt, and baking powder; stir to combine.
- Pour the brownie batter into the prepared pan.
Pumpkin Cheesecake Layer
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add the pumpkin puree, egg, vanilla, cinnamon, nutmeg, and ginger; mix until combined.
- Spread the pumpkin cheesecake mixture over the brownie layer.
Baking
- Bake for 35-40 minutes until the cheesecake is set. Cool in the pan on a wire rack.
Ganache Preparation
- In a saucepan, heat the heavy cream until simmering.
- Remove from heat, add the chocolate chips, and let sit for 2-3 minutes. Stir until smooth.
- Pour the ganache over the cooled cheesecake layer and spread evenly.
Setting
- Refrigerate for at least 1 hour to set.
- Once set, lift the brownies from the pan using the parchment paper and cut into squares.