Chocolate, Pumpkin and Pecan Brownies is a modern British recipe for a classic brownie of a chocolate and pecan nut base topped with a blend of pumpkin, butter and cream cheese that's oven baked and which makes and excellent Halloween treat. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate, Pumpkin and Pecan Brownies.
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For the pumpkin purée in this recipe, you can either use tinned pumpkin or you can steam pumpkin flesh until tender then purée in a blender or food processor.
For the Chocolate Mix:
210g unsalted butter, softened and diced
210g dark chocolate (at least 75% cocoa solids), chopped
3 large eggs
300g granulated sugar
2 tsp vanilla extract
125g plain flour
pinch of sea salt
100g pecan nuts, roughly chopped
Method:
Begin with the pumpkin mix. In a bowl, cream the butter until soft then beat in the cream cheese and sugar until pale and creamy. Add the egg and beat in thoroughly to combine then beat in the flour, pumpkin purée, vanilla extract and ground ginger until smooth and thoroughly combined. Set the mixture aside.
Now prepare the chocolate mix. Combine the butter and chocolate in a bowl then set over a pan of simmering water and heat, stirring constantly, until the salt and chocolate haver melted and combined together. Take off the heat and set aside to cool slightly.
In the meantime, combine the eggs, sugar and vanilla extract in a bowl and beat until the mixture is thick and creamy. Now mix in the melted chocolate and butter before sifting the flour and salt over the top and folding in to combine. Finally add the pecan nuts and gently fold until evenly distributed through the batter.
Turn the resultant chocolate mixture into a baking tin (about 20 x 30cm and 4cm deep) lined with greaseproof (waxed) or parchment paper. Now take the pumpkin mixture and, using a tablespoon. drop dollops of the pumpkin mix all over the top of the chocolate mix. Take a table knife and gently swirl the pumpkin mix into the chocolate mix.
Transfer the cake to an oven pre-heated to 180°C and bake for about 25 minutes, or until the top of the brownie mix is beginning to crack and the centre is just set. Remove from the oven and allow to cool in the tin for about 45 minutes before cutting into bite-sized squares and serving.
