Ingredients
Brownie Batter
- 1 cup unsalted butter
- 4 ounces semi-sweet chocolate
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 eggs
- 1 1/2 cups all-purpose flour*
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
Pumpkin Chocolate Chip Cookie Dough
- 1 cup unsalted butter
- 2 cups Imperial Sugar Light Brown Sugar
- 1 tablespoon vanilla
- 1/4 cup pure pumpkin
- 3.4 ounces pumpkin spice pudding mix (just the dry mix)
- 2 1/2 cups all-purpose flour*
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups chocolate chips
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350ºF. Lightly grease a 9X13-inch baking dish.
- To make brownie batter, melt together butter and semi-sweet chocolate. Let cool slightly.
- Stir in sugar and eggs. Mix in flour, cocoa powder, and salt.
- Spread batter in prepared baking dish.
- Make pumpkin chocolate chip cookie dough next. Melt butter, whisk in brown sugar, vanilla, and pumpkin.
- Mix in pudding mix, flour, baking soda, salt, and pumpkin pie spice. Fold in chocolate chips.
- Gently press the dough in an even layer on top of the brownie batter.
- Bake until toothpick inserted in middle comes out clean, about 50-55 minutes. Let cool slightly before cutting to serve.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Ashton Swank @keatseats.