Pumpkin Frosted Fudgy Brownies
When you take a bite of one of these fudgy chocolate brownies with pumpkin buttercream frosting, be prepared to have a glass—or two—of milk handy! This easy recipe gives you a rich and chewy, fudgy brownie base that's topped with a creamy layer of pumpkin buttercream frosting! It's a winning dessert combo for fall!
Servings: 16 brownies
Ingredients
Fudgy Brownies
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 3 1/2 oz Dark Chocolate melted
- 1/2 cup Vegetable Shortening
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs room temperature
- 1 tsp Vanilla Extract
- 1/4 cup Water
- 1/2 cup Semi-Sweet Chocolate Chips folded in
Pumpkin Buttercream Frosting
- 1/2 cup Unsalted Butter room temperature
- 1/4 cup Canned Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1/8 tsp Cinnamon
- 1/8 tsp Pumpkin Pie Spice
- 2 1/4 cups Sifted Powdered Sugar
Instructions
Fudgy Brownies
- Adjust the oven rack to the 2nd level mark (just above center), preheat oven to 350ºF, then generously spray an 8 inch square pan with a flour-based baking spray. Set aside. Optional step: apply a parchment paper sleeve.
- In a medium bowl, whisk together together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt. Set to the side.1 cup All Purpose Flour, 1/2 tsp Baking Powder, 1/2 cup Unsweetened Cocoa Powder, 1/2 tsp Salt
- Melt the dark chocolate in a heat proof microwaveable bowl until smooth and fully melted.3 1/2 oz Dark Chocolate
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat the vegetable shortening and granulated sugar together on medium-high speed until well blended.1/2 cup Vegetable Shortening, 1 1/2 cups Granulated Sugar
- Add in the eggs one at a time, followed by the vanilla extract, melted dark chocolate, and water. Mix together until completely blended. Scrape down the sides of the bowl as needed.2 Large Eggs, 1 tsp Vanilla Extract, 1/4 cup Water, 3 1/2 oz Dark Chocolate
- Switching the mixer speed to low, gradually add in your dry ingredients until just combined. Do not over mix the brownie batter.
- Fold in the semi-sweet chocolate chips. (optional)1/2 cup Semi-Sweet Chocolate Chips
- Spoon the brownie batter into the prepared 8 inch square pan and bake for 25-28 minutes at 350ºF. Brownies will be done when an inserted toothpick comes out with just brownie crumbs.
- Remove from the oven and allow to cool completely before topping with pumpkin buttercream frosting and (optional) chocolate shavings.
Pumpkin Buttercream Frosting
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat together the unsalted butter and pumpkin puree on medium-high speed until well blended.1/2 cup Unsalted Butter, 1/4 cup Canned Pumpkin Puree
- Add in the vanilla extract, cinnamon, and pumpkin pie spice. Scrape down the sides of the bowl, if needed.1/2 tsp Vanilla Extract, 1/8 tsp Cinnamon, 1/8 tsp Pumpkin Pie Spice
- Switching the mixer speed to low, add in the sifted powdered sugar and mix until frosting is smooth and well blended.2 1/4 cups Sifted Powdered Sugar
- Using an offset spatula, generously frost the top of the cooled brownies with the pumpkin buttercream frosting. Alternatively, you can use a piping bag and a piping tip of your choice to decorate the top of the brownies.
Video
Notes
- Brownies will keep at room temperature, stored in an airtight container, for up to 2 days.
- Kept in the refrigerator, stored in an airtight container, brownies will keep for up to 4 days.
Nutrition
Calories: 360kcal | Carbohydrates: 49g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 98mg | Potassium: 144mg | Fiber: 2g | Sugar: 39g | Vitamin A: 808IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 2mg