Prep Time: 15 mins
Dairy Free Gluten Free Vegan

A new favorite dessert! This pumpkin and SoChatti brownie is a great fall treat!


  • 1 stick unsalted butter
  • 8 ounces or 1 pouch of SoChatti chocolate
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1 cup pure pumpkin
  • 1 cup heavy cream
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon pumpkin pie spice




Step 1. Pre-heat the oven to 350 degrees F. Grease your favorite tart pan or pie plate.

Step 2. Make the brownie filling, melt the butter and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter is melted. Remove from the heat and whisk in the SoChatti. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, baking powder and salt until combined.

Step 3. Pour about half of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set, about 15 to 20 minutes.

Step 4. While the brownie is baking, make the pumpkin filling, combine the pumpkin, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk together until smooth. 

Step 5. Remove the brownie from the oven, then pour the pumpkin filling over the warm brownie layer. Then take the remaining brownie batter and add it to the uncooked pumpkin filling by tablespoon size scoops. Use a butter knife to pull the brownie batter into the pumpkin filling and create a swirled pattern. Making sure not to cut the cooked brownie underneath.

Step 6. Bake until the pie is set, about 45 minutes. Place on a cooling rack and let cool completely.


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