My pumpkin baking continues... as you may know I bought three cans of pumpkin puree recently and besides pumpkin pie which will be made soon, I have been discovering other wonderful things to do with pumpkin. The recipes are mostly American so if you've read my other posts, again you'll need some American measuring cups to make these brownies. Still two cans of pumpkin to go!
First whisk together 3oz of cream cheese and 14g butter until smooth. Add half a cup of caster sugar and whisk in. Then add 1 cup of pumpkin puree, 1 egg, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp of ginger and 1 tbsp of flour. Mix in well. I would recommend adding more cinnamon and maybe even some nutmeg as the spices didn't come through as much as I would have preferred in the finished brownies. Depends on your taste.
In a large pan melt 6oz dark chocolate and 3/4 cup of butter until smooth. Measuring a solid like butter in cups and tablespoons is just bizarre to me. I had to guess with this 3/4 cup of butter measurement and hope for the best.
In a separate bowl measure out 1 1/4 cups of plain flour, 3/4 tsp baking powder and 1/2 tsp salt and combine.
Fold the dry flour mixture into the chocolate mixture. Line a square baking tray with baking paper and pour in the chocolate mixture. Put blobs of the pumpkin mixture on top of the chocolate mixture.
Using a knife or spatula, swirl together the mixture to create a marbled effect.
Bake on 160C/325F/Gas Mark 3 for 60 minutes. This was quite a beast of a mixture so did take this long to bake, even in my oven which bakes things very fast usually. I tested it a few times by inserting a skewer, but it did take the full 60 minutes before it came out clean.
Love how golden and autumnal the colour of the brownie is! Cut into squares, I got 20 pieces.
Enjoy while warm, or they taste just as good the next day!