Dark Chocolate & Pumpkin Brownies
Brownies are my go-to bake when I'm craving a sweet treat. I love their gooey centre and indulgent dark chocolate taste. As the seasons roll around, I try to recreate my beloved brownie recipe with the addition of something fun! You might've seen my Mini Egg Brownies or Easter Blondies. Both were a hit with friends and family. As we move into autumn and with Halloween right around the corner, I decided to make some themed brownies that not only look the part, but taste the part too.
Gently spiced pumpkin swirled into rich chocolate make a delicious combination as well as a striking colourful look. They're great enjoyed on a chilly evening with a cup of tea, watching Bake Off. And they'd equally make a fun Halloween bake for children - one you could easily get them involved in making too.
How to make pumpkin brownies
Ingredients (makes 12):
200g dark chocolate
200g unsalted butter
240g caster sugar
120g plain flour
40g cocoa powder
3 medium eggs
240g pumpkin puree
2 tsp ground cinnamon
1 tsp ground nutmeg
Method:
Preheat your oven to 180 degrees and line a deep oven proof tin with parchment paper.
Melt the dark chocolate and butter in a bowl over a pan of boiling water.
Meanwhile, cream the sugar and eggs in a large mixing bowl.
Fold in half of the flour plus half of the melted chocolate and butter.
Stir through the cocoa powder and fold in the remaining half of the flour and remaining melted chocolate and butter. Set to one side.
In a seperate bowl combine the pumpkin puree, cinnamon and nutmeg.
Pour half of your chocolate brownie mixture into your oven proof tin, gently coaxing it to the edges to cover the tray evenly.
Next, spoon over half of your pumpkin mix and using a blunt knife, gently swirl the two mixtures together.
Then pour over the remaining chocolate brownie mixture, ensuring it covers the area evenly.
To finish, spoon over the remaining pumpkin mix and again, using a blunt knife, gently swirl the two mixtures together. Don't worry if it looks uneven or rough, it will bake together nicely.
Bake for 30-40 minutes (times may vary depending on the depth of your tin) or until the the top layer has hardened and cracked.
Remove from the oven and leave to cool in the tray for 10 minutes before transferring to a wire rack.
Cut your brownies with a clean sharp knife.
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