I was trying to come up with a very
descriptive way of presenting my new favourite pumpkin thing in the world right
here but perhaps there’s no need to because PUMPKIN SWIRL BROWNIES.
PUMPKIN SWIRL BROWNIES
160g (3/4 cup) pureed pumpkin
35g (1/4 cup) soft brown sugar
1/2 teaspoon vanilla extract
1 tablespoon plain flour
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
220g (1 cup) pureed pumpkin
150g (3/4 cup) caster sugar
60ml (1/4 cup) sunflower oil or other
1 teaspoon vanilla extract
100g (3/4 cup) plain flour
30g (1/4 cup) cocoa powder
1 tablespoon cornflour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
120g dark chocolate, melted
Preheat the oven to 175°C/340°F and lightly
grease a 22cm (9 inch) cake/brownie tin. First prepare the pumpkin swirl
mixture – stir together pureed pumpkin, soft brown sugar and
vanilla extract until combined, then add pumpkin pie spice, flour and salt and mix
well. Set aside whilst you make the brownie batter.
In a large bowl mix together pureed pumpkin, caster sugar, oil and vanilla extract. Sift in the flour, cocoa powder, cornflour, bicarbonate of soda and salt and stir until combined, then pour in the melted chocolate and mix well.
Pour about half the
brownie mixture into the prepared tin, then dollop a few spoonfuls of the
pumpkin mixture randomly over the batter, leaving a few empty spots. Dollop the
remaining brownie batter on top, filling the empty spots, then swirl using the
end of a knife and smooth the top. Bake for 30 minutes or until slightly
cracked at the edges. Let cool in the tin on a cooling rack or whatever, just
eat it straight away, because PUMPKIN SWIRL BROWNIES.