Best Layered Pumpkin Brownies Recipes

LAYERED PUMPKIN SEED-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Blend in 3 eggs and vanilla. Add 1 cup flour and cinnamon; mix well. Pour into prepared pan.
• Use pulsing action to process 1-1/2 cups pumpkin seeds and remaining sugar in food processor until seeds are finely chopped. Add remaining butter and eggs; pulse just until blended. Spoon into medium bowl. Add baking powder and remaining flour; mix well. Stir in semi-sweet chocolate.
• Spoon semi-sweet chocolate mixture over batter in prepared pan; sprinkle with remaining pumpkin seeds.
• Bake 40 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove dessert from pan before cutting to serve.

LAYERED PUMPKIN BROWNIES RECIPE

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour; mix just until blended.
• Pour half the batter into separate bowl. Stir in melted chocolate; pour into prepared pan. Spread to evenly cover bottom of pan.
• Add pumpkin, chocolate morsels and pumpkin pie spice to remaining batter; mix well. Spoon over chocolate batter; spread to evenly cover chocolate batter.
• Bake 40 to 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.