pumpkin layered brownie bars

Pumpkin + Chocolate = DELICIOUS

pumpkin layer:

1 pkg. Betty Crocker pumpkin bar mix

1 c. butter

2 eggs

brownie layer:

1 c. butter

2 c. sugar

2 tsp. vanilla extract

4 eggs

3/4 c. Dutch processed cocoa

1 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

Preheat the oven to 350 degrees, and line a 9×9 pan with parchment paper.

In a medium bowl, melt the ‘pumpkin layer’ butter in the microwave. Add the pumpkin bar mix and eggs to the melted butter, and continue stirring until combined. The dough will be a bit thick.

Press the pumpkin dough into the bottom of the pan lined with parchment paper. This will be the first layer of your bar.

In a large bowl, mix together the cocoa, flour, baking powder and salt, and set aside.

Microwave the ‘brownie layer’ butter in a separate bowl until melted. Slowly stir the sugar and the vanilla into the melted butter, and add the eggs one at a time, beating until well combined.

Pour the wet ingredients into the large bowl of the dry ingredients. Mix until incorporated.

Carefully pour about half of the brownie mix on top of the pumpkin layer already in the pan. Be careful not to fill the pan more than 3/4 of the way full.

Save the remaining brownie mix to use at a later date.

Bake the bars for 35-40 minutes or until the brownie layer is cooked through. Remove from the oven, and set aside on a cooling rack.

Once room temperature, remove the bars from the pan by lifting up on the sides of the parchment paper. Cut and serve with a sprinkle of cocoa power on top.