Dark Chocolate Pumpkin Brownies

15/11/2020

Deliciously thick and fudgy, these dark chocolate brownies are enriched with spiced pumpkin swirls and chopped walnuts. They are the ultimate autumn time brownies you'll fall for! Pumpkin adds moisture to these gorgeous brownies replacing some of the butter and eggs, plus we used just a small amount of brown sugar, as a result these brownies are healthier than your classic recipe. The flavour of the pumpkin purée is very mild and most likely you won't taste it. Get cosy this autumn with these warming spiced pumpkin brownies!

Makes: 16

Prepare: 15 minutes

Cook: 35 minutes

Ingredients:

  • 300g pumpkin, roughly chopped, skin on
  • 125g unsalted butter
  • 100g extra dark chocolate
  • 1 tbsp cocoa powder
  • 120g plain flour
  • 1 tsp baking powder
  • 100g brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 50g chopped walnuts
  • pinch of salt

1. Preheat the oven to 200°C, gas mark 6 and line a 20cm square baking tin with baking parchment. Place pumpkin into a steamer and steam for about 20 minutes until soft. Remove pumpkin from steamer and cool slightly. Scoop out pumpkin flesh and puree using a stick blender or food processor, you should have about 150g pumpkin purée.

2. Meanwhile, place the chocolate, cocoa powder and butter in a bowl over a pan of simmering water (do not let the bowl touch the water) and gently heat until melted. Set aside.

3. In a bowl sift the flour, baking powder and salt. Next, in a separate bowl whisk the eggs and sugar for 5-7 minutes, until light in colour and thickened. Then gradually add the pumpkin puree, spices and lastly the chocolate mixture. Stir to combine and fold through dry ingredients until just combined, gradually adding the chopped walnuts too.

4. Pour the mixture in the prepared tin and bake for 30-35 minutes until the top feels set and there is no wobble when you gently shake the tin. Remove from the oven and leave in the tin to cool completely before lifting out and cut into squares. Keep in the fridge for up to 3 days, if not eating straight away.

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