Pumpkin brownies recipe
Pumpkin spice season is creeping up on us again, and whether or not you’re excited about the shift in temperatures, these pumpkin brownies are sure to put you in a better mood.
Like any other weed brownies, they’re infused all the way through with power cannabinoids that will take you higher, but these aren’t quite as sweet as the traditional solid chocolate version. Instead, it’s a unique combination of pumpkin pie and silky-smooth brownies, and it’s oh so good, especially at this time of the year.
Topping options
Serve these soft, fluffy pumpkin brownies just the way they are, naked, or spice things up with one or more of any number of topping options including:
- Nuts (before baking)
- Chocolate chips (before baking)
- Icing (cold)
- Cool whip (cold)
- Shredded coconut (before baking)
- Pumpkin seeds (before baking)
Pumpkin brownies recipe
These pumpkin brownies are fast and easy to make, and the perfect treat to whip up around Halloween, but you will need some 1/3 cup of infused vegetable oil, so if you don’t already have some on hand, then it’s time to head on over to our handy guide that will take you through the process in no time.
Preparation: 10 minutes
Cooking time: 35 minutes
Calories: 321
Servings: 12
Chocolate layer ingredients
- 1 large egg
- 18 oz box chocolate brownie mix
- 1/3 cup cannabis-infused vegetable oil
- ¼ cup of water
Pumpkin layer ingredients
- 7.5 oz plain pumpkin puree
- 6 oz cream cheese (room temperature)
- 3 tablespoons granulated sugar
- 1 tablespoon pumpkin pie spice
Tools
- 8x8 deep dish baking pan
- Medium mixing bowls (2)
- Wooden spoon
Instructions
-
Preheat the oven according to the directions on the brownie mix box.
Grease the baking pan and set it aside for now.
In a medium mixing bowl combine all of the brownie layer ingredients until they are smooth and lump-free. Set it aside for now.
In a separate mixing bowl, combine all of the ingredients called for in the pumpkin layer and whisk them together until smooth.
Pour half of the chocolate brownie batter into the prepared baking pan and tap it on a surface until it covers the whole bottom of the pan.
Spoon half of the pumpkin mixture, spreading out large piles of it, so that it’s evenly distributed throughout the pan.
Follow up by pouring the remaining chocolate brownie mixture to cover up the pumpkin batter.
Spoon the remaining pumpkin scattered across the chocolate, so that it’s evenly spread out.
Tap the pan gently on a flat surface until the top of the batter is smooth.
Bake the brownies in the oven for 35 minutes, or until they turn a light golden brown on the outside.
Leave the brownies to cool for at least 20 minutes prior to slicing and serving.
Storage tips and tricks
It’s super easy to store these brownies in airtight containers in the fridge where they’ll stay fresh and soft for 3 days. If you need them to last longer, then you might want to consider keeping them in the freezer instead, where they’ll be fine for several months at a time. However, if you do plan on going this route, then it’s best to wait to apply icing or cool whip if you hope to use the topping choices mentioned above.
