Brownies are my go-to bake when I’m craving a sweet treat. I love their gooey centre and indulgent dark chocolate taste. As the seasons roll around, I try to recreate my beloved brownie recipe with the addition of something fun! You might’ve seen my Mini Egg Brownies or Easter Blondies. Both were a hit with friends and family. As we move into autumn and with Halloween right around the corner, I decided to make some themed brownies that not only look the part, but taste the part too.
Gently spiced pumpkin swirled into rich chocolate make a delicious combination as well as a striking colourful look. They’re great enjoyed on a chilly evening with a cup of tea, watching Bake Off. And they’d equally make a fun Halloween bake for children – one you could easily get them involved in making too.
Ingredients (makes 12):
- 200g dark chocolate
- 200g unsalted butter
- 240g caster sugar
- 120g plain flour
- 40g cocoa powder
- 3 medium eggs
- 240g pumpkin puree
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- Preheat your oven to 180 degrees and line a deep oven proof tin with parchment paper.
- Melt the dark chocolate and butter in a bowl over a pan of boiling water.
- Meanwhile, cream the sugar and eggs in a large mixing bowl.
- Fold in half of the flour plus half of the melted chocolate and butter.
- Stir through the cocoa powder and fold in the remaining half of the flour and remaining melted chocolate and butter. Set to one side.
- In a seperate bowl combine the pumpkin puree, cinnamon and nutmeg.
- Pour half of your chocolate brownie mixture into your oven proof tin, gently coaxing it to the edges to cover the tray evenly.
- Next, spoon over half of your pumpkin mix and using a blunt knife, gently swirl the two mixtures together.
- Then pour over the remaining chocolate brownie mixture, ensuring it covers the area evenly.
- To finish, spoon over the remaining pumpkin mix and again, using a blunt knife, gently swirl the two mixtures together. Don’t worry if it looks uneven or rough, it will bake together nicely.
- Bake for 30-40 minutes (times may vary depending on the depth of your tin) or until the the top layer has hardened and cracked.
- Remove from the oven and leave to cool in the tray for 10 minutes before transferring to a wire rack.
- Cut your brownies with a clean sharp knife.