1 box of Ghirardelli Double Chocolate Premium Brownie Mix (I bought mine from Walmart)
¼ Cup Water
1/3 Cup Coconut Oil
1 Egg
2 Eggs
¾ Cup Granulated Sugar
1 tsp ground Cinnamon
½ tsp Salt
½ tsp ground Ginger
¼ tsp ground Cloves
1 15 oz can Pure Pumpkin Puree
1 12 oz can Evaporated Milk
Preheat the oven to 350°F. Line a 9-inch square pan with a sheet of parchment paper.
In a large bowl, mix the brownie ingredients together and stir till combined.
Pour the brownie mix into your prepared pan. Smooth it out so that it's one even layer. Bake the brownies for 10 minutes at 350°F. While the brownies are baking start the pumpkin pie layer. Add the eggs to a large bowl and whisk until pale. Add the sugar, salt and spices; whisk, then add the pumpkin and whisk to incorporate. Gradually pour in the evaporated milk, stirring to combine as you pour it in. Pull the brownies out of the oven and pour the pumpkin pie layer on top. Smooth out the pumpkin batter and place the brownies back in the oven to bake for another 50- 60 minutes or until you insert a toothpick in the center and it comes out clean. Let the brownies cool completely in the pan before taking them out (grabbing hold of the parchment paper to do it there is a bit of weight to them).
Enjoy!
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