This recipe comes from Laura of Got Chocolate. Of herself, Laura says she “is a high-strung, hyena-laughing Chocoholic, wife and mother of one.” Laura blogs at GotChocolate.com where she’s your chocoholic guide, sharing sinfully decadent to healthy chocolate-themed recipes, humor and even her occasional baking mishaps! If it has anything to do with chocolate, you’ll find it at GotChocolate.com. We love that this recipe uses a full can of pumpkin, whole wheat flour and our Gluten Free Brownie Mix (although don’t be fooled, this recipe is not gluten free).
Chocolate-Covered Pumpkin Brownies
YIELD: 104, 1″ X 2″ squares
- 1 package Bob’s Red Mill Gluten Free Brownie Mix
- 2 cups sifted regular flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
- 2 cups sifted Bob’s Red Mill Whole Wheat Flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 3/4 cup Oil
- 1 and 3/4 cup Brown Sugar
- 1 Egg
- 1-29 oz. Canned Pumpkin
- 1-12 oz. bag Dark Chocolate Chips
- Preheat oven to 350° F.
- Spray TWO 9″ X 13″ baking dishes with cooking spray.
- Prepare Bob’s Red Mill Brownie mix per the package directions – adding egg, butter, warm water and vanilla – and mix well.
- Divide the brownie batter by pouring evenly into both baking dishes. Smooth with a spatula or spoon to cover the bottom of each dish.
- Next, prepare the pumpkin batter. In a large bowl, add together flours, baking soda and cinnamon and mix well. Set aside.
- In a small bowl, cream oil, brown sugar and egg.
- Add creamed mixture and canned pumpkin to the dry ingredients. Mix thoroughly.
- Pour pumpkin mixture evenly into the each baking dish. Spread to the edges, completely covering brownie batter.
- Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool thoroughly.
- Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted. Do not overheat or the chocolate will quickly seize up. Continue stirring until the remainder of the chocolate chips are melted. Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.
- Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.
- Cut into 1″ x 2″ rectangles or your preferred size.
Enjoy these super moist Chocolate-Covered Brownies! Feel free to make half this recipe for smaller gatherings!