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.
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!
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.
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 (⅔ cups) Plain Flour
- 30 g (6 tbsp) Cocoa Powder
For the Pumpkin Filling
- 200 g (¾ cups) Pumpkin Puree (Not Pumpkin Pie Filling)
- 150 g (⅔ cups) 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 200C/180C Fan/Gas Mark 6. 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, 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 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, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and instant coffee 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. Set aside.
Make the Pumpkin Filling
- 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. Then finally, pour over the remaining brownie batter. Swirl it together just a little. Bake 35 minutes, until no longer wobbly (it may need up to 40 minutes). Let cool before slicing and serving.
