Pumpkin Brownie Skillet with gold chocolate skulls. Perfect for Halloween! For the shop link to my skull mold and edible gold dust click here: https://liketk.it/5mJAH
Buy here: https://liketk.it/5mJAH
Pumpkin Brownie Skillet
by Jessie Daye
Ingredients
- 18 oz Ghirardelli brownie mix (or similar)
- ¼ cup water
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup semisweet chopped chocolate or chips
- 14 oz semisweet chocolate ** For the skulls
- Edible gold dust ** For the skulls
- Skeleton mold + Gold dust:https://liketk.it/5mJAH
Method
- Preheat oven to 325°F (or according to box mix). Grease a 10” cast iron skillet.
- Make brownie batter: Prepare the brownie mix with water, oil, and egg as directed. Stir in chocolate chips.
- Make pumpkin swirl: In a bowl, beat pumpkin purée, cream cheese, sugar, vanilla, and pumpkin spice until smooth and creamy.
- Assemble skillet: Spread about ⅔ of the brownie batter into the skillet. Drop spoonfuls of the pumpkin mixture over top, then cover with remaining brownie batter. Use a knife to swirl the layers together or leave as is.
- Bake for 45–55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (a little gooey is good!).
- Cool slightly before slicing — or serve warm with ice cream.
Tried this recipe?
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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2 comments
Paula
What are the skulls please???
Aimey
what’s in the skull molds?