These pumpkin brownies are incredible….I even surprised myself with this one! The bitterness from the chocolate works so well with the earthy sweetness of the pumpkin and the warming spices too. Make sure to have a nice warm drink, tea or coffee or a spiced latte, if thats your preference, and get cosy with this sweet autumn treat!
Liz on a previous post laid the foundations for this recipe and gave instructions on how to make your Autumn Flavour Kit with pumpkin puree and pumpkin spice mix, check it out and come back here to make these brownies. I’m a little bit obsessed with the pumpkin (aka Kuri squash) at the moment, I’ll be cooking them for all things sweet and savoury over the next few months.
Once you have your pumpkin puree and pumpkin spice at hand, there is an endless amount of autumn baking recipes to sift through and experiment with. My first thoughts were cake, cookies, bread and then this brownie. I did extend my research to the US where many bakers have a whole catalogue of spiced pumpkin recipes. I did a bit of tweaking with this recipe and the result was much better that I could have hoped for!
I really hope you make them and enjoy them,
Lou
Ingredients – makes 16 squares
For the brownie batter
- 225g granulated sugar
- 115g butter, melted
- 2 large eggs , at room temperature
- 75g plain flour
- 35g cocoa powder
- ¼ teaspoon baking powder
- 200g good quality dark chocolate
For the pumpkin batter
- 225g granulated sugar
- 180g pumpkin puree
- 170g butter, melted
- 2 large eggs , at room temperature
- 200g plain flour
- 2 teaspoons pumpkin spice** (follow the link Autumn Flavour Kit to make your own or add 1 teaspoon ground cinnamon and 1 teaspoon mixed spice)
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 180°C and butter and line with parchment a 9×13-inch (23×33- cm) baking tray.
For the brownie batter
- In a mixing bowl beat (with an electric mixer) or whisk together the melted butter and sugar.
- Then crack in the eggs and beat for a few minutes until pale in colour.
- Using a sieve, sift in the flour, cocoa powder and baking powder. Gently mix with a spatula to combine.
- Finally, fold in the chopped chocolate and spread evenly in the prepared pan.
For the pumpkin batter
- In a mixing bowl beat or whisk together the melted butter and sugar.
- Then crack in the eggs and beat for a few minutes until pale in colour.
- Gently stir in the pumpkin puree.
- Using a sieve, sift in the flour, baking powder and pumpkin spice. Gently mix with a spatula to combine.
- Pour the pumpkin batter on top of the brownie batter.
- Bake in the oven for 25-30 minutes. You want the brownie to be a bit gooey so don’t over bake.
