My quest for new recipes for the pumpkin season continues. These pumpkin brownies are incredible, soft moist chocolaty delights.

I found them slightly more cakey then my usual brownies, but still a winner.

I have added a touch of spice to my pumpkin brownies, however if you are not a spice fan then they taste fantastic without spice as well as with. I don’t have pumpkin spice so I used my favourite cinnamon and mixed spice, however ginger, nutmeg and all spice are also winners.

You will need:

• 135g Dark Chocolate (chips of a bar broken into squares)
• 135g Butter
• 1tsp Vanilla extract
• 2 Eggs
• 225g Caster Sugar
• 200g Pumpkin Puree
• 135g Plain Flour
• ½ tsp baking Powder
• ½ tsp Ground Cinnamon
• ½ Mixed Spice

Optional Decoration:

• 75g White Chocolate
• Handful of dark and white chocolate chips for sprinkling

Method:

• Grease and line a square 20cm tin and preheat the oven to 180 degrees
• Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
• Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
• Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
• Gently fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
• Add the pumpkin puree and fold in until incorporated.
• Sift in the flour, baking powder and spices and fold though to ensure there are no lumps of flour.
• Pour into the prepared tin and cook for 30 mins.
• Drizzle the melted white chocolate over and swirl in with a knife then scatter the chocolate chips over (if desired).
• Allow to cool in the tin before lifting out and transferring to a cooling rack, cut and serve.