A little bit of pumpkin, a little bit of chocolate....
Don't mind if I do.
A good (and easy) way to celebrate fall.
For the pumpkin layer:
1/3 cup pumpkin
1 tbsp butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 tbsp Gluten Free Cake Mix
For the brownie layer:
1 cup Gluten Free cake mix (I used Betty Crocker, you can also use regular cake mix)
1 1/2 sticks unsalted butter, melted
1 cup sugar
1 1/2 tsp vanilla
4 oz good quality semi sweet chocolate
1/4 cup plus 2 tbsp unsweetened cocoa
1/2 tsp salt
Preheat oven to 350. Grease a 13' X 9' baking dish.
1. Make the brownie layer. In a large bowl, mix together the butter, sugar, and vanilla. Add the eggs one at a time. In a separate bowl, mix together 1 cup of cake mix, cocoa, and salt. Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Fold in the chocolate chips. Pour into greased pan.
2. Make the pumpkin layer. Cream together the butter and cream cheese. Add the sugar. Mix in the vanilla, pumpkin, and once combined, the egg. In a separate bowl, mix together 1 tbsp cake mix, cinnamon and ginger. Gradually add the dry ingredients to the wet ingredients.
3. Spoon the pumpkin layer in dollops on top of the brownie layer. If you try to just dump it all in the center and then spread it, it won't have that pretty, defined top pumpkin layer. Spoon in dollops, and then carefully spread the dollops to the edges and spread into a even layer. You can also use a knife to swirl the pumpkin into the brownie for a marbled look.
4. Bake 20-25 minutes or until top is set and a toothpick inserted comes out with a little batter. Don't wait until toothpick comes out dry- it will be too dry!