These pumpkin brownies take inspiration from tiramisu and are ideal for autumn baking. They begin with an ultra-fudgy dark chocolate brownie base — rich, dense, and slightly gooey in the center — and are finished with a spiced pumpkin mascarpone cream. The result is cozy, creamy, and deeply chocolatey, perfect for October gatherings or a special seasonal dessert.
Step-by-Step: How to Make the Pumpkin Brownies
1. Melt the chocolate and butter
Melt the butter and chopped dark chocolate together until smooth and glossy. This combination forms the foundation of the brownies. The generous amount of chocolate yields a dense, fudgy texture. Allow the mixture to cool slightly while you prepare the other components.
2. Whisk the eggs and sugar
In a separate bowl, beat the eggs with both the granulated and brown sugars until the mixture turns pale and thick. You want it to fall in slow ribbons from the whisk. This aeration gives the brownies a balance of chew and density and helps create a delicate crinkled top.
3. Fold it all together
Gently fold the cooled chocolate into the whipped egg mixture with a spatula, then quickly but carefully fold in the sifted flour and cocoa powder. Mix just until combined so the batter stays velvety and aerated.
4. Bake until just set
Spread the batter into a parchment-lined 9×13-inch pan and bake until the surface is crackled but still slightly soft in the center. That brief underbake is key to keeping the brownies fudgy rather than cake-like.
5. Make the pumpkin cream
While the brownies cool, whip together mascarpone and heavy cream until smooth. Add pumpkin purée, vanilla bean, powdered sugar, and the warm spices. The mixture should be creamy and light enough to balance the richness of the chocolate.
6. Assemble and dust
Once the brownies have cooled, spread the pumpkin mascarpone cream into an even layer across the top. Finish with a generous dusting of cinnamon for aroma and visual appeal.
7. Chill, slice, and serve
Chill the pan for about an hour so the cream firms up slightly — this makes slicing easier and cleaner. Use a sharp knife, wiping it between cuts for neat slices, and serve chilled or at cool room temperature.
Pumpkin Brownies
Ingredients
Brownies:
- 1 cup salted butter 227 g
- 14 ounces 70% dark chocolate, coarsely chopped
- 1/2 cup unsweetened Dutch cocoa powder 60 g
- 1 cup all-purpose flour 120 g
- 5 large eggs
- 1 cup packed dark brown sugar 140 g
- 1 cup granulated sugar 200 g
- 1 teaspoon salt ½ teaspoon if iodized
- 1 tablespoon vanilla extract
Pumpkin layer:
- 16 oz mascarpone
- 2 cups heavy cream 480 ml
- ½ cup powdered sugar
- ½ cup pumpkin purée
- ¼ teaspoon salt
- 1 tablespoon vanilla bean paste
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- Pinch nutmeg
Dusting:
- 1 tablespoon cinnamon powder
Instructions
Brownies:
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Preheat the oven to 350°F (175°C).
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Butter and line a 9-by-13-inch metal baking dish with parchment paper.
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Melt the butter in a small saucepan over low heat.
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Remove from heat, stir in the chocolate until smooth. If needed, return to low heat briefly until fully melted. Set aside to cool.
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Sift the flour and cocoa powder into a bowl and set aside.
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In a mixing bowl combine the eggs, granulated sugar, brown sugar, salt, and vanilla. Beat on high until thick and pale, about 4–5 minutes, until the batter falls in ribbons.
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Fold the cooled chocolate into the egg mixture using a rubber spatula.
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Add the sifted flour and cocoa powder and fold gently just until combined to preserve the air in the batter.
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Pour the batter into the prepared dish and smooth the surface with a spatula.
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Bake until the top is slightly cracked and the center feels just soft, about 25 minutes. Allow to cool completely on a wire rack before adding the pumpkin cream.
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Cool completely before topping. Cooling helps the cream layer set cleanly.
Pumpkin Cream:
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In a large bowl, combine the mascarpone and heavy cream. Beat on medium until smooth, about 30 seconds.
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Add powdered sugar, salt, vanilla bean paste, pumpkin purée, and spices. Continue beating until soft peaks form, about 1–2 minutes. The cream should be light, spiced, and spreadable.
Assembly:
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Spread the pumpkin cream evenly over the cooled brownies using a spatula.
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Dust the top lightly with cinnamon using a fine-mesh sieve.
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Chill until the cream firms, slice into squares, and serve. Store leftovers covered in the refrigerator.
