Description
Fudgy brownies meet pumpkin spice in this gooey skillet brookie—swirled with chocolate chips and bursting with cozy fall flavor!
Ingredients
Scale
Brownie Batter
- 1 brownie box (with ingredients)
- ½ cup melted unsalted butter
- ⅔ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup white granulated sugar
- 2 eggs
- 1 ¼ cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, add the brownie mix along with the ingredients necessary listed on the box. Whisk together until a thick brown batter is formed. Set aside.
- In another mixing bowl, add the melted butter and pumpkin puree. Whisk together until combined.
- Then add in the brown and white sugars, with the eggs and vanilla extract. Whisk this mixture again until smooth.
- Pour in the dry ingredients of all purpose flour and pumpkin pie spice seasoning. Blend these dry ingredients into the wet, gently mixing until a thick batter is formed.
- Take the cast iron skillet and place dollops of the pumpkin batter and dollops of the brownie batter into the pan. Continue this until all the batter is used, being sure to evenly distribute the two batters.
- Use a butter knife and drag back and forth through the batters for a cool swirl effect when baking.
- Place in the oven and bake for 35-40 minutes or until the top is shiny and the center is cooked through.
- Remove from the oven and let cool for a couple minutes.
- Top with ice cream and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
