- Prep Time: 20 minutes
- Cook Time: 25 minutes
Chocolate Pumpkin Skillet Brownies
When fall comes around, there's no better combo than pumpkin and chocolate. These cast iron skillet brownies are no different. You can make them at home in your oven or at the campsite in your outdoor pizza oven like we did!
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup plus 2 Tablespoons cocoa powder, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 3 teaspoons pure vanilla extract, divided
- 3 large eggs, room temperature
- 3/4 cup plus 1/4 cup all-purpose flour, divided
- 1/2 cup chocolate chips
- 4 ounces reduced fat cream cheese
- 1/2 cup pure pumpkin puree
- 1/4 cup sugar
- 2 teaspoons pumpkin pie spice
Melt a stick of butter in a saucepan or skillet (not cast iron) over medium/low heat. As soon as the butter is completely melted, add your brown sugar, and stir quickly to combine. Be careful not to burn the butter or the sugar. Mix the two together for about 1 minute, until the sugar starts to bubble and the mixture thickens. Then remove the pan from heat. Stir in the cocoa powder, baking powder, kosher salt, and 2 teaspoons of vanilla. Let cool for a few minutes.
While the brownie batter cools, whisk together the cream cheese and pumpkin puree in a medium mixing bowl. Combine until smooth and free of lumps. Add sugar, 1/4 cup flour, 1 teaspoon of vanilla, pumpkin pie spice, and 1 egg. Mix them all together until the batter is smooth again.
At this point, your brownie batter should be warm to the touch but not uncomfortably hot. Add 2 eggs, stirring in one at a time, until the batter is shiny and well combined. Add 3/4 cups of flour, mixing completely. Finally, throw in the chocolate chips.
If you haven't yet greased your cast iron skillet, now's the time. Then spoon about half of the brownie batter into the bottom of the skillet. Spread the chocolate out so that the whole base is covered. Pour 2/3 of the pumpkin batter on top and spread it to make a layer of pumpkin. Then use the rest of the brownie batter to create dollops of chocolate within the pumpkin. Drizzle on the remaining pumpkin. With a butter knife or spatula, carefully swirl the chocolate and pumpkin together to create a marbling on top. Don't stir the layers together completely. Just enough to create a swirling, marbled design.
Bake in the pizza oven for 20-30 minutes. Monitor the temperature of the oven to make sure it doesn't get too hot. You may also want to rotate your skillet around throughout baking so the back of the brownie doesn't burn. You can test your brownie skillet by poking a fork or toothpick in the center. It should come out cleanly (or with a little batter on it if you like gooey brownies). Serve by itself or with ice cream or whipped cream for extra sweets.