These pumpkin brownies are so delicious, you just have to try them. I didn’t manage to get my hands on pumpkin puree so I made my own. I slowly roasted the pumpkin until it was soft, scraped out the flesh, then I puréed the mixture and passed it through a sieve.
Makes about 20 squares
For the pumpkin mixture:
75g cream cheese
100g caster sugar
100ml pumpkin purée
1tsp vanilla extract
1/2tsp ground ginger
75g plain flour
For the chocolate mixture:
200g unsalted butter
200g dark chocolate, chopped
3 large eggs
300g granulated sugar
2tsp vanilla extract
125g plain flour
Pinch of salt
100g pecans, roughly chopped
Preheat the oven to 180C/160C fan/gas 4.
Grease and line a rectangular baking tin, approximately 20cm x 30cm (8-12in) and 3-4cm (1 1/4-1 1/2in) deep, with greaseproof or parchment paper.
To make the pumpkin mixture, beat all the ingredients together until smooth. Keep to one side.
For the chocolate mixture, melt the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave.
In a separate bowl, beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy.
Mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.
Pour the chocolate mixture into the lined baking tin and level off the surface.
Using a tablespoon, drop dollops of the pumpkin mixture all over the top, and then, using the back of a table knife, loosely swirl it into the chocolate mixture.
Place in the oven and cook for about 25 minutes, until the top is cracking and the centre is just set.
Leave to cool in the tin for 40-45 minutes before cutting into bite-sized squares.