Desserts
Triple Layer Pumpkin Brownies
Kiwi and Carrot
45mins
Prep Time
25mins
Cook Time
70mins
Total Time
Serves 16
Est. Yield
Ingredients
First Layer
1 box of Kodiak Cakes Brownies of your choice
2 eggs
1/2 cup melted butter
2 tablespoons vegetable oil
2 tablespoons water
Second Layer
1/2 cup butter, softened
1/4 cup pumpkin purée
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
2-1/2 to 3 cups powdered sugar
2 drops of orange food coloring, optional
Third Layer
2-1/2 ounces semisweet baking chocolate
1 tablespoon butter
DIRECTIONS
- Prepare brownies as instructed on the box.
- Remove from oven and let cool completely before proceeding.
- To make the second layer, cream together the butter, pumpkin purée, and vanilla extract using and electric mixture. The butter may look chunky, but don’t worry, it will smooth out later.
- Add in the cinnamon, nutmeg, salt, and 1 cup of powdered sugar. Mix until smooth. Continue adding the powdered sugar in 1 cup increments until you reach the consistency of a thick frosting. Mix in the food coloring until well incorporated, if using.
- Spread the pumpkin mixture onto the cooled brownies in an even layer. Place in the fridge to chill while you prepare the third layer.
- To make the third layer, in a small microwavable bowl, combine the baking chocolate and butter. Microwave at 50% for 60-90 seconds, or until the mixture is melted. Stir well.
- Remove the brownies from the fridge, and spread the chocolate mixture in an even layer over top of the second layer.
- Place the brownies back in the fridge to cool completely before slicing into small squares.
Triple Layer Pumpkin Brownies
Nutrition Facts
296
Calories
35g
Carbs
7g
Protein
15g
Fat
Recipe Makes approx. 16 Servings
Serving Size = 1 Brownie
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