Pumpkin Brownies

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


  • 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.

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