Spiced Pumpkin Brownies is a modern British recipe for a classic moist chocolate brownie made with pumpkin purée, ground almonds and eggs that's flavoured with spices that makes and excellent Halloween or Thanksgiving treat. The full recipe is presented here and I hope you enjoy this classic British version of: Spiced Pumpkin Brownies.
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Ingredients:
400g pumpkin flesh, peeled and cut into small chunks
150g dark chocolate (at least 70% cocoa solids)
1 tsp ground cinnamon
1/4 tsp freshly-ground black pepper
pinch of ground cloves
200g ground almonds
50g cocoa powder
1 1/2 tsp baking powder
1/2 tsp sea salt
8 tbsp runny honey
3 tbsp maple syrup
1 tsp vanilla extract
3 medium eggs
1 tsp pink peppercorns, crushed, for garnish
Method:
Place the pumpkin in a pan, add about 60ml water, cover with a tight fitting lid and bring to a simmer. Reduce to a low simmer and continue cooking for about 20 minutes, stirring occasionally and topping-up the water as needed, until the pumpkin is soft.
Drain off any excess liquid, mash the pumpkin with a fork. Break the chocolate into large chunks, add to the hot pumpkin then cover the pan and set aside to allow the chocolate to melt.
In a bowl, combine the cinnamon, black pepper, ground cloves, ground almonds, cocoa powder, baking powder and salt. Add the eggs to a second bowl and beat with the honey, maple syrup and vanilla extract to combine.
Once the chocolate has mostly melted, turn the pumpkin mixture into a bowl then work in the egg mixture. Beat to combine then work in the dry ingredients. Mix thoroughly then turn the batter into a non-stick brownie tin (about 27 x 20cm).
Sprinkle the coarsely-ground pink peppercorns over the top then transfer to an oven pre-heated to 160°C and bake for 25 minutes.
Remove from the oven and allow to cool completely in the tin before turning out, cutting into squares and serving.
