Eric's pumpkin brownies

Recipes

recipe: Eric’s squidgy chocolate pumpkin brownies

We picked up this recipe for pumpkin brownies in Eric’s autumn newsletter a few years ago and it’s been a firm Halloween favourite ever since. Eric kindly agreed to share it a guest post for greedy sisters in 2014 and it was so popular we wanted to post it again. The perfect autumn treat!

Eric Paxman

“I’m delighted to be providing a guest post with a recipe that is a must for any chocolate lover. The classic brownie never fails to disappoint but with Halloween approaching, I’ve given it an autumnal twist by adding pumpkin to the mix. You’ll need to invest a bit of time in making these, but I promise you it’ll be well worth it. The recipe will make a big batch to have ready for trick or treaters, or just to make sure that you don’t run out when only the squidgiest of chocolate treats will do – enjoy!”

Eric's pumpkin brownies

Ingredients:

4oz / 120g butter

4 large eggs

10½oz / 300g golden caster sugar

6oz / 170g dark chocolate 2 tsp vanilla extract

4½oz / 125g self-raising flour

1 small pumpkin

3 tbsp vegetable oil

1 tsp ground cinnamon

¼ tsp ground nutmeg

Method:

Preheat oven to 180°F/350°F/ Gas mark 4

Cut the top off the pumpkin & scrape out the stringy membranes & seeds. Cut the pumpkin into large pieces and place on a baking sheet. Bake for about 45 minutes or until the pumpkin is soft.

When the pumpkin is ready, leave it to cool until you can comfortably handle it. Leave the oven on.

Grease & line a 23cm square cake tin & put to one side.

When the pumpkin has cooled a little, scrape the soft pulp from the skin into a food processor or blender & discard the skin. Blend to an even puree.

In a small saucepan, melt the butter over a medium heat. Add the chocolate and remove from the heat. Let it sit for a few minutes then stir until smooth.

In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour & salt and beat just until combined.

Put about a third of the batter into another bowl and stir in 8 tablespoons of the pumpkin, oil, cinnamon and nutmeg into it.

Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared tin. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a knife through both to create a swirled effect.

Now bake for 40 minutes, until just set and starting to pull away from the sides of the tin. Slice into 16 brownies for hungry trick or treaters (or an extremely large plateful for a couple of chocoholics).

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