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!
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, ½ teaspoon Baking Powder, ½ cup Unsweetened Cocoa Powder, ½ teaspoon Salt
Melt the dark chocolate in a heat proof microwaveable bowl until smooth and fully melted.
3 ½ 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.
½ cup Vegetable Shortening, 1 ½ 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 teaspoon Vanilla Extract, ¼ cup Water, 3 ½ 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)
½ 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.
½ cup Unsalted Butter, ¼ cup Canned Pumpkin Puree
Add in the vanilla extract, cinnamon, and pumpkin pie spice. Scrape down the sides of the bowl, if needed.
½ teaspoon Vanilla Extract, ⅛ teaspoon Cinnamon, ⅛ teaspoon 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 ¼ 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.
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.