Original blog post: https://spatulagoddess.com/2011/09/29/pumpkin-brownies/

Recipe source: adapted from Lucy Waverman’s recipe via the Globe & Mail

Time required: 3-4 hrs including chill time

Yields: about 30 pieces

Tools I used:

• baking pan: 9″ x 13″
• parchment paper
• digital scale
• blender
• electric mixer

Ingredients:

BASE

• 2 C flour
• ½ C icing sugar
• 1 C unsalted butter, (cold and cubed)
• 1 TSP fine sea salt

FILLING

• 3 eggs
• 482 grams canned pumpkin (one 14 oz can)
• ¾ C dark brown sugar, packed
• ⅓ C corn syrup
• ½ C heavy cream
• 2 TSP freshly squeezed lemon juice
• 1 TSP pure vanilla extract
• 1 TSP ground cinnamon
• ½ TSP allspice
• ½ TSP ground ginger
• ¼ TSP fine sea salt

TOPPING

• 2 TBSP butter, softened
• 2 TBSP (28.6 grams) cream cheese, softened
• ½ C icing sugar
• 1 TBSP milk

Instructions:

1. Pre-heat oven to 177°C / 350°F. Line baking pan with parchment paper.
2. In a large bowl mix: flour, icing sugar, butter and salt. Suggest using pastry blender, then switch to hands. The mixture should be crumbly, don’t form it into a ball.
3. Pat into pan.
4. Bake 25 min, and place on cooling rack.
5. Beat eggs in blender.
6. Weigh out the amount of pumpkin you need and add to egg.
7. Then add: brown sugar, corn syrup, heavy cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt. Blend until well mixed, scrape sides, then blend a little longer.
8. Pour liquid over base and bake for 40 min, then place on cooling rack.
9. Meanwhile make your frosting. Beat butter and cream cheese until fluffy. Beat in icing sugar and milk.
10. Drizzle or spread frosting over brownie.
11. Chill at least 2 hours, and cut into squares.