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autumn

Chocolate, pumpkin and pecan brownies

Chocolatey, pumpkin perfection!

45 20
Chocolate, pumpkin and pecan brownies | DonalSkehan.com, Chocolatey, pumpkin perfection!

autumn

Chocolate, pumpkin and pecan brownies

Chocolatey, pumpkin perfection!

45 20
Wednesday, November 4, 2009

Makes about 20 squares:

For the pumpkin mixture:

25g butter

75g cream cheese

100g caster sugar

1 egg

100ml pumpkin purée

1 tsp vanilla extract

1/2 tsp ground ginger

75g plain flour

For the chocolate mixture:

200g unsalted butter

200g dark chocolate, chopped

3 large eggs

300g granulated sugar

2 tsp vanilla extract

125g plain flour

Pinch of salt

100g pecans, roughly chopped

 

Rectangular baking tin, approximately 20cm x 30cm (8-12in) and 3-4cm (1 1/4-1 1/2in) deep

Mixing bowl x 2

 

45 mins
Serves 20

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.

 

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.
45 mins
Serves 20

Ingredients

Makes about 20 squares:

For the pumpkin mixture:

25g butter

75g cream cheese

100g caster sugar

1 egg

100ml pumpkin purée

1 tsp vanilla extract

1/2 tsp ground ginger

75g plain flour

For the chocolate mixture:

200g unsalted butter

200g dark chocolate, chopped

3 large eggs

300g granulated sugar

2 tsp vanilla extract

125g plain flour

Pinch of salt

100g pecans, roughly chopped

 

You'll Need

Rectangular baking tin, approximately 20cm x 30cm (8-12in) and 3-4cm (1 1/4-1 1/2in) deep

Mixing bowl x 2

 

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