These gooey chocolate brownies have become my new favourite autumn treat. They have a delicious pumpkin spiced swirl running through them which is just heavenly! I’m thinking about making a variation of these for Christmas time using chestnut purée instead of the pumpkin. If it goes well I will pop them up on the blog for you as well!
Tip 1: Bake for 40-45 minutes until the top feels set and slightly crisp and you have no wobble when you shake the tin. I always check my brownies 5-10 mins before the recipe says as I like them really fudgy and under baked. Remember over bake them and they’ll become very dry and cakey - not good!
Tip 2: If you want to use up your own left over pumpkins and make your own pumpkin purée then here is a link for how to make it - Make Your Own Pumpkin Purée.
INGREDIENTS:
175 g unsalted butter, plus extra to grease
150 g quality dark chocolate (70% cocoa solids)
4 medium eggs
400 g caster sugar
100 g plain flour
40 g cocoa powder
60ml heavy double cream
1 can of Libby’s pumpkin purée (425g) - I like blot the excess liquid from it by squeezing it with a kitchen towel.
2 and 1/2 tsp of pumpkin spice
Makes 16 squares (approx)
METHOD:
- Melt butter and chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth. Remove bowl from pan and set aside to cool for 20min.
- Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm (8in) square tin with baking parchment.
- In a large bowl, beat 3 eggs and 300g (11oz) sugar with a handheld electric whisk until thick, pale and moussey, about 5min. Add the cooled chocolate mixture, fold in with a large metal spoon. Sift over 75g (3oz) flour, the cocoa and a pinch of salt and fold in.
- In a separate bowl, using a handheld electric whisk, beat the remaining egg, 60ml of double cream and 100g (31/2oz) sugar in a large bowl until thick, pale and moussey. Add the pumpkin purée and fold in with a metal spoon. Sift over the remaining 25g (1oz) flour and the pumpkin spice and fold in gently.
- Spoon alternate dollops of the chocolate batter and the pumpkin spice batter into the prepared tin. Swirl with a skewer to gently marble the two mixtures.
- Bake for 40-45min or until the top feels set and there is no wobble when you gently shake the tin. Cool completely in the tin, then remove to a board and slice into squares.
Enjoy and please do let me know if you make them! Leave a comment here or you can tag me on Instagram, Twitter etc. You can find more of my recipes here.
