These Pumpkin Spice Latte (PSL) Brownies are the ultimate Fall bake. Think rich, fudgy brownie layers surrounding a creamy pumpkin spiced layer of goodness. The brownies themselves have a little coffee in them to really bump up the ‘latte’ vibes. Perfect to slice and share with friends alongside that fav coffee shop order.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller, and the recipe is easily doubled. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
The brownie recipe is so simple, and comes together in no time. Once the batter has been made, pour half into the tin. Then mix together the pumpkin filling, made using pumpkin puree (not pie filling), cinnamon and cream cheese. Pour this over the base, then top with more of the brownie batter. The result is thick layers of creamy, pumpkin goodness.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!
- Dark/Semi-Sweet Chocolate, Melted
- Unsalted Butter
- Light Brown Soft Sugar
- Granulated Sugar
- Large Free Range Eggs
- Vanilla Extract
- All Purpose (Plain) Flour
- Cocoa Powder
How to get a shiny top on brownies
- Melted Butter: Make sure to use unsalted butter or margarine (the baking spread works just fine – no need to buy real butter here). The butter should have only just been melted, so that it’s still really hot!
- Light Brown Soft Sugar: Using a combination of sugars provides the best structure. Light brown sugar adds flavour and the chewiness/fudginess we love. The melted butter needs to be so hot that the sugar almost ‘dissolves’ – into a thick paste.
- Eggs: There is speculation that the way the eggs bake as part of the brownie batter contributes to the shiny top. It’s definitely true that I really struggle to get shiny tops on vegan brownies!
WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
- Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!
Top Tips for the best Pumpkin Spice Latte (PSL) Brownies
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Filling: Use full fat cream cheese and pumpkin puree (NOT pie filling). When whipping together, it should become pourable. I prefer to use softened cream cheese (from a tub) as opposed to the block version. If using a block, you may want to use an electric mixer.
For my Pumpkin Spice Latte (PSL) Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Caramel Macchiato Brownies. For videos and baking inspiration, head on over to my Instagram.
STORAGE FOR MY Pumpkin Spice Latte (PSL) Brownies
Because the filling is made using dairy, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.
Alternatively, you can freeze the brownies by themselves. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before serving!
Pumpkin Spice Latte (PSL) Brownies
Ingredients
- 100 g (½ cups) Dark Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Medium Free Range Eggs
- 2 tsp (2 tsp) Instant Coffee
- 2 tsp (2 tsp) Vanilla Extract
- 85 g (â…” cups) All Purpose Flour
- 30 g (6 tbsp) Cocoa Powder
For the Pumpkin Filling
- 200 g (¾ cups) Pumpkin Puree (Not Pumpkin Pie Filling)
- 225 g (1 cup) Full Fat Cream Cheese
- 50 g (¼ cups) Granulated Sugar
- 2 tsp (2 tsp) Ground Cinnamon (or Pumpkin Spice blend if you have it)
Instructions
- Pre-heat your oven to 370℉/170℃. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals with the coffee, stirring in between to make sure it doesn't burn – alternatively, use a double boiler: Get a small pot of simmering water going, add the chocolate and coffee to a heatproof bowl that's large enough to sit on top of the pot. Keep stirring and keeping the heat low until melted.
- In a large bowl or the bowl of a stand mixer combine the melted butter with both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Pour batter into the lined pan.
Make the Pumpkin Layer
- Make the filling by combining all the ingredients in a bowl and mix together. See notes if you're using the block cream cheese as it might need an electric mixer to break it down enough! It should form an orange pourable mixture.
- Pour this over the brownie batter in the tin. Swirl it together just a little – use a knife/spatula/spoon. Bake 35 minutes, until no longer wobbly (it may need up to 40 minutes). Let cool before slicing and serving.
