Pumpkin Pie Brownies
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Cook time: 
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Serves: 24 brownies
 
Ingredients
  • **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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine the sugar, salt and spices then stir through the hot pumpkin.
  8. Beat the egg with the cream and milk, then whisk into the pumpkin mixture.
  9. Pour the brownie mixture into the prepared tin, making sure it's evenly spread.
  10. Dribble the pumpkin mixture over the top in swirls.
  11. 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.
  12. Allow to cool completely and set before removing from the tin and dividing into squares.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/brownies-cakes/pumpkin-pie-brownies/