Pumpkin and chocolate brownies. Have you ever thought that among our recipes for delicious autumn sweets, like the pumpkin jam cookies and the pumpkin and cocoa brioche cake, brownies could also be included? We have made many main salted dishes with pumpkin, such as Baked pasta with pumpkin and sausage and Baked pumpkin risotto cheese and sausage, but never could I thought that I would have made something as delicious as brownies! With their creamy inside and their tasty corners, nobody will resist the temptation to take a slice, especially now that Halloween is getting close! Let’s go to the kitchen, prepare together and you will see how delicious it is for both breakfast and snack, but first I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile, and I remind you to take a look at our Italian recipes site.
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Ingredients
Ingredients for making pumpkin brownies
Tools
Steps to make pumpkin brownies
To prepare this recipe with pumpkin I usually use butternut pumpkin, which, thanks to its texture, remains full-bodied and consistent even after cooking.
How to make pumpkin brownies
To make pumpkin Brownies, work the eggs with the sugar inside a large bowl, until you obtain an ereated and frothy mixture. Meanwhile, in a separate bowl, let the chocolate melt in a bain-marie (or dissolve it using the microwave oven: set to 350 watts and stirring often, let it reach the consistency you want). Add the melted chocolate to the butter,
then add this mixture to the whipped eggs and mix everything gently. The chocolate will tend to accumulate on the bottom, so be sure to mix everything well. Then combine the flour, salt and vanillin or vanilla essence.
Steam the pumpkin (or collect the pumpkin in a bowl, pour in a bit of water, cover with baking paper or microwave-safe cling film and cook for 10-15 minutes). Mash the pumpkin, add the yolk, 2 tablespoons sugar,
a teaspoon of cinnamon and mix the mixture. Try to form a homogeneous cream by crushing the larger pieces of pumpkin with a fork or spatula.
Pour the brownie mixture into a 25×25cm (10X10 inches) rectangular baking tray, and with the help of a spatula, spread a thin layer of pumpkin cream on top.
Bake at 180°C (356° F) in a static oven for 25-30 minutes. Remove from the oven and leave to cool.
Varied doses for servings