These pumpkin brownies are absolutely delicious and so easy to make. The mix of fudgy chocolate brownie and pumpkin is a match made in heaven. These pumpkin pie brownies are a perfect Halloween dessert and a great way to use up your leftover pumpkin from pumpkin carving.
5 from 5 votes
Prep Time 10mins
Cook Time 50mins
Total Time 1hr
Course Bakes, Sweet Treats
Cuisine American, British, International
Servings 20large slices
9 x 9 inch square cake tin
250gunsalted butterat room temperature
200gsoft brown sugar
120gplain flour / all-purpose flour
pinch of salt
2teaspoonsmixed spice(pumpkin pie spice)
Line and lightly grease a 9-inch x 9-inch cake tin with greaseproof paper.
Preheat the oven to 180ºC/160 fan/350ºF.
Melt the chocolate and butter in a microwave in short bursts or over hot water. Once melted set aside to cool.
Whisk the sugars, vanilla and eggs with extra egg yolk until light and fluffy. (the extra yolk really helps get a crisp top to the brownie).
Add the slightly cooled melted chocolate and mix together.
Sieve in the flour, a pinch of salt, baking powder and the cocoa powder and mix until combined.
Pour the mixture into the prepared baking tin.
In a bowl mix the pumpkin puree with your choice of spices. I go for cinnamon for these but all those iconic winter spices and pumpkin pie spices work.
Add dollops of the pumpkin to the brownie mix.
Using the back of a spoon pull the pumpkin in to the chocolate. This way you get lovely brownies with strong areas of pumpkin. You can mix them in more if you would like.
Bake for 40-50 minutes in the middle of the oven. Add an extra 10 if you want it to have a firm set.
Remove from the tin and allow to cool on a wire wrack for at least a few seconds before cutting in and enjoying.
•Enjoy when it's still warm with ice cream or cream.•Once cooked and cooled you can wrap the pieces up and pop them in the freezer.