Pumpkin Pie Brownie - Holly Krause

For the brownie layer

4 ounces bittersweet chocolate

1 c pumpkin puree

¾ c sugar

¼ c canola oil

1 t vanilla

¾ c flour

¼ c cocoa powder

1 T corn starch

¼ t baking soda

¼ t salt

For the pumpkin pie layer

1 c pumpkin puree

2 T corn starch

½ c milk

1/3 c sugar

1 t vanilla

¼ t ground ginger

¼ t cinnamon

¼ t pumpkin pie spice

Handful of chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9” springform pan, or use a 9” square pan, preferably lines with parchment paper.

To make the brownie layer:

Melt the chocolate. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla, sift in the flour, cocoa powder, corn starch, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

Use a spatula to spread the brownie layer into the prepared baking pan, making sure to bring the batter to the edges of the pan. Pour the pumpkin layer over it making sure to leave a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm and has cracked at the edges a bit.

Let cool for 20 minutes and transfer to the fridge to set for at least an hour and a half. Once set decorate with chocolate chips and serve.