Seasonal Dessert -> Chocolate Pumpkin Skillet Brownie

Two words: skillet brownie. How can you go wrong?! At first I wasn't sure if I'd be a fan of pumpkin + chocolate together. But let me tell you: I am now a fan. Plus, I love any recipe that I can cook in a cast iron skillet + the oven. This dessert is oh so easy and slices up into presentation perfect triangles; just lift them out with a pie server. Bonus points for the baking and serving vessel being one in the same! 

prop + food styling: jennifer oatsvall of {feather + oak}, photography: jenna henderson

prop + food styling: jennifer oatsvall of {feather + oak}, photography: jenna henderson

Pumpkin Cheesecake Skillet Brownie

(adapted from Country Cleaver)

Ingredients:

1/2 cup butter, melted + cooled

1 cup chocolate chips, melted + cooled

1/2 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 1/2 tsp baking soda

1 tsp salt

2 cups all purpose gluten free flour (I used King Arthur)

2 tbsp cocoa powder, preferably dark

Pumpkin Cheesecake Topping:

4 oz cream cheese, room temperature

¼ cup granulated sugar

⅓ cup pumpkin puree (not pie filling)

1 egg

1 1/2 tsp pumpkin pie spice (recipe below)

1/4 cup chocolate chips

Directions:

Preheat oven to 350 degrees.

  1. In a large bowl combine butter, the cooled melted chocolate, brown + white sugar, eggs, and vanilla until mixed.  Stir in the flour, cocoa powder, salt and baking soda until a batter forms being sure to scrape the bottom of the bowl so everything is incorporated well.
  2. Spray or lightly oil an already seasoned cast iron skillet. Spoon the batter into the center of the skillet. Press the batter until it is within a half inch of the edge of the skillet. You want space between the batter and side of the skillet so the edge doesn't overcook. Create a slight ridge around the edge of the batter - similar to the edge of a pizza or pie crust -  for the cheesecake topping. It is a runnier batter so the raised edge contains it.
  3. In a small bowl, mix the softened cream cheese + sugar until smooth. Stir in the pumpkin puree, the egg, and pumpkin pie spice until smooth. Pour on top of the brownie batter in the skillet.
  4. Sprinkle remaining chocolate chips over the top of the batter.
  5. Bake for 30 minutes or until edges are set and a toothpick inserted in the center comes out clean.
  6. Cool on wire rack for approximately 45 minutes. It will be soft in the middle but will set as it cools.

Pumpkin Pie Spice Mix

3 tablespoons cinnamon

2 tablespoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

Whisk all in a small bowl and store in resealable container.

prop + food styling: jennifer oatsvall of {feather + oak}, photography: jenna henderson

prop + food styling: jennifer oatsvall of {feather + oak}, photography: jenna henderson