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