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Layered Pumpkin Brownies

Layered Pumpkin Brownies

Adapted from Martha Stewart


  1. 4 tablespoons (1/2 stick) unsalted butter, plus more for pan
    3 ounces bittersweet chocolate, chopped
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/8 teaspoon cayenne pepper
    1/4 teaspoon salt
    3/4 cup, plus 2 tablespoons sugar
    2 large eggs
    1/2 tablespoon pure vanilla extract
    1/2 cup plus 2 tablespoon solid-pack pumpkin
    2 tablespoon vegetable oil
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 cup chopped walnuts, optional
    1/2 cup semisweet chocolate chips, optional


  1. Preheat oven to 350 degrees. Butter a mini muffin pan.
  2. Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
  3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.
  4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
  5. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
  6. Fill the muffin pans with brownie mixture first and top with pumpkin batter. Can repeat to create several layers, if wanted. Sprinkle with nuts and chocolate chips, if wanted.
  7. Bake until set, 20 to 30 minutes. Cool on a wire rack.

Makes 36-48 mini muffins.

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