Pumpkin Pie Brownies With Dulce de Leche Whipped Cream

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 24 servings
Serving Size: 1 brownie

Ingredients:

For the Brownie Layer:
1 box(13x9 size) brownie mix; set aside 1 cup for topping
1/2 cup(115g) unsalted butter, melted(1 stick)
1 egg

For the Pumpkin Pie Layer:
15 oz 100% pure pumpkin (not pumpkin pie filling)
5 oz evaporated milk
2 eggs
2 teaspoons vanilla extract
1/2 cup(100g) packed brown sugar
2 1/2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

For the Brownie Crumble Topping:
1 cup reserved brownie mix(see above)
1/2 cup(100g) granulated sugar
1/4 c(58g) unsalted butter, softened(1/2 stick)
For the Dulce de Leche Whipped Cream:
2 cups(16 oz) heavy whipping cream
1 teaspoon vanilla extract
1/2 cup Dulce de Leche
pinch of salt

Directions:

For the Pumpkin Pie Brownies:
Preheat oven to 350 degrees. Spray a 13x9x2 pan with non-stick spray. Set aside 1 cup of the brownie mix for the crumble topping and pour the rest into a bowl. Add 1/2 cup melted butter and 1 egg and mix with a spoon until combined. Evenly spread brownie mixture in your prepared pan.
In a bowl, combine the pumpkin, evaporated milk, 2 eggs, and brown sugar and stir with a spoon or whisk until combined. Add the spices and stir thoroughly. Spread the pumpkin pie layer evenly over the brownie layer.

Pour the reserved 1 cup of brownie mix, the granulated sugar, and the 1/4 cup of softened butter into a bowl and combine until everything is incorporated and crumbly. Evenly sprinkle the crumbly mixture over the pumpkin layer.

Bake in preheated oven until knife inserted in center comes out fairly clean, about 50 minutes.
Allow to cool completely before topping with whipped cream.

For the Dulce de Leche Whipped Cream:
After the brownies are cooled, pour the heavy whipping cream into a stand mixer or a large bowl. Beat with your mixer or by hand until the mixture starts to thicken. Then add the vanilla, Dulce de Leche, and salt. Continue to beat until the cream has soft peaks. Top each Pumpkin Pie Brownie Square with a dollop of the Dulce de Leche whipped cream:)
Notes

I used Betty Crocker's Dark Chocolate Brownie mix, but you can use your favorite mix as long as it's 13x9 size:)

I like to use the same bowl for each layer, rinsing and drying in between, to save on dishes.

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not mine.credit and source:SHARDSOFLAVENDER