Pumpkin Brownie Skillet
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
Brownie 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
14oz semisweet chocolate ** For the skulls
Edible gold dust ** For the skulls
Skeleton mold + Gold dust: https://liketk.it/5mJAH
Pumpkin Cheesecake Swirl
1 full 8 oz block cream cheese, softened
¾ can (about 11 oz) pumpkin purée (not pumpkin pie filling)
5 tbsp granulated sugar
1 tsp vanilla paste or extract
1 tbsp pumpkin pie spice
Instructions
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.
