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Gooey Caramel Pumpkin Brownies | lecremedelacrumb.com
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Gooey Caramel Pumpkin Brownies

Swirled caramel, pumpkin, and chocolate brownie layers make these easy, gooey caramel pumpkin brownies the ultimate fall treat!
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 18
Author Tiffany

Ingredients

  • 2 cups semi sweet chocolate chips
  • 1 cup unsalted butter
  • 6 large eggs, divided
  • 1 cup granulated sugar
  • 1/3 cup + 2 tablespoons brown sugar, divided
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt, divided
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup heavy cream, divided
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup caramels

Instructions

  • Preheat oven to 350 degrees and line a 9x13 inch baking pan with foil. Grease foil with cooking spray and set aside.
  • First prepare the brownie batter. Combine chocolate chips and butter in a large sauce pan and stir over medium heat until completely melted and combined. Transfer mixture to a large mixing bowl and whisk in 3 eggs, granulated sugar, 2 tablespoons brown sugar, and vanilla extract. Allow to cool for 10 minutes.
  • In a medium bowl whisk together flour, baking powder, 1/2 teaspoon salt, and cocoa powder. Add dry ingredients to wet ingredients and stir til combined. Reserve and set aside 1 cup of the batter. Spread remaining batter in the bottom of your prepared baking pan.
  • In another bowl whisk together pumpkin, remaining 3 eggs, 1/2 cup heavy cream, remaining 1/3 cup brown sugar, remaining 1/2 teaspoon salt, and pumpkin pie spice. Pour mixture over brownie batter in pan.
  • In a microwave safe bowl combine caramels and remaining 1/4 cup heavy cream. Cook on high for 2 minutes, stir, and return to microwave for 20 seconds at a time (stirring after each) until caramel is melted and smooth. Drizzle caramel over pumpkin batter.
  • Drop spoonfuls of reserved brownie batter over caramel and pumpkin layers. Use a butter knife to swirl layers (creating a figure-8 a few times usually does the trick).
  • Bake for 45-50minutes until an inserted toothpick comes out clean (a few crumbs are okay but no wet batter). Allow to cool completely before cutting into bars and serving.