Recipe: Chocolate, pumpkin and pecan brownies

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Makes about 20 squares

INGREDIENTS

FOR THE PUMPKIN MIXTURE

25g (1oz) butter

75g (2 1/2oz) cream cheese

100g (3 1/2oz) caster sugar

1 egg

100ml (3 1/2fl oz) pumpkin purée

1tsp vanilla extract

1/2tsp ground ginger

75g (2 1/2oz) plain flour

FOR THE COCOLATE MIXTURE

200g (7oz) unsalted butter

200g (7oz) dark chocolate (70 per cent cocoa solids), chopped

3 large eggs

300g (10 1/2oz) granulated sugar

2tsp vanilla extract

125g (4 1/2oz) plain flour

Pinch of salt

100g (3 1/2oz) pecans, roughly chopped

METHOD

1. Preheat the oven to 180C/160C fan/gas 4. Grease and line a rectangular baking tin, approximately 20cm x 30cm (8-12in) and 3-4cm (1 1/4-1 1/2in) deep, with greaseproof or parchment paper. To make the pumpkin mixture, beat all the ingredients together until smooth. Keep to one side. For the chocolate mixture, melt the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave.
2. In a separate bowl, beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy. Mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.
3. Pour the chocolate mixture into the lined baking tin and level off the surface. Using a tablespoon, drop dollops of the pumpkin mixture all over the top, and then, using the back of a table knife, loosely swirl it into the chocolate mixture.
4. Place in the oven and cook for about 25 minutes, until the top is cracking and the centre is just set. Leave to cool in the tin for 40-45 minutes before cutting into bite-sized squares.

source: dailymail.co.uk

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