Triple Layered Pumpkin Brownies
A delicious dessert with a fudgy chocolate brownie base, creamy pumpkin cheesecake middle, and smooth chocolate ganache topping, perfect for autumn gatherings.
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.
Notes
Serve chilled or at room temperature, optionally topping with whipped cream or powdered sugar. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.