It’s the time of year where I can start putting pumpkin into absolutely everything. This happens every year, and it’s one of the best things about autumn. Some prior examples from the blog include things like pumpkin cinnamon buns, nutella pumpkin pies and pumpkin & black eyed bean curry. You can see everything pumpkin here. I love make spicy pumpkin soups, pies and bundt cakes. I’m not just talking ‘pumpkin spiced’ either as none of that junk has pumpkin in it, just a blend of spices that’s sold to you as the taste of autumn. I decided to experiment with one of my favourite go-to recipes, my brownies. I’ve made cheesecake brownies before and this falls into a similar territory and while I was worried about flavours and moisture levels, the Pumpkin Pie Brownies were a huge success.
You’ll need to bake these for longer than your usual batch of brownies as the added liquid increases the time it takes for them to firm up in the center. I’d also advise being slightly less heavy-handed than I was, perhaps drizzling the filling a little more evenly over the brownies in streaks rather than one large pool.
I’m moving in a couple of weeks, so there’s every chance that I may not be posting very regularly over the next month, what with packing, the move, unpacking, decorating and all that. I’m excited to have a new kitchen to play with though, even if I do need to get my hands on a new set of pans.
I also got featured in Feedspot’s Top 60 London Food Bloggers the other day, so that’s pretty neat.
- **For the brownies**
- 250g unsalted butter
- 250g best dark chocolate
- 115g plain flour
- 53g cocoa powder
- 4 large eggs
- 370g golden caster sugar
- **For the pie filling**
- 14tbsps canned or fresh cooked pumpkin puree (I used canned)
- 6tbsps sugar
- ½tsp salt
- ½sp ground cinnamon
- ¼tsp ground ginger
- 1 egg
- 8tbsps cream
- 4tbsps milk
- Preheat the oven to 180°C (160°C fan assisted) and line your tin. Weigh out all of your ingredients, you'll want to do this as timing is quite tight later on.
- Start with the brownies.Melt together the butter and dark chocolate, by placing a heatproof bowl over a saucepan of hot water. Making sure that the water doesn’t touch the bottom of the bowl. Stir the mixture together as it starts to melt, over a low heat. (You can do this stage in the microwave, but I don’t own one). Leave to cool while you do the rest.
- Break the eggs and caster sugar into the bowl of your electric mixer and whisk on high speed until it looks thick and creamy. I generally do this for about 7 minutes and then check. When you take out the paddle, as it dribbles onto the surface and leaves a trail for a second or two then it’s perfect.
- While the mixture is whisking, prep the filling. Turn the pumpkin into a saucepan over a medium to high heat and cook, stirring continuously for 7-10 minutes. It'll dry out and caramelise a little. Remove from the heat.
- Fold the chocolate mixture into the egg mixture. Slowly folding it until it’s completely incorporated. You want them mixed without knocking out all the air you just added in to the mixture with the whisking.
- Sift the flour mix into the egg/chocolate mix and mix until it’s completely combined. Again, being careful not to knock the air out.
- Combine the sugar, salt and spices then stir through the hot pumpkin.
- Beat the egg with the cream and milk, then whisk into the pumpkin mixture.
- Pour the brownie mixture into the prepared tin, making sure it's evenly spread.
- Dribble the pumpkin mixture over the top in swirls.
- Place in the center of the preheated oven and bake for 40-45 minutes, until the middle of the pumpkin jiggles slightly but the rest doesn't.
- Allow to cool completely and set before removing from the tin and dividing into squares.