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Pumpkin brownie

Ingredients

For 8 persons

For the brownie batter

  • 160 g butter
  • 80 g dark chocolate
  • 2 eggs
  • 100 g brown sugar
  • 150 g sugar
  • 100 ml milk
  • 160 g flour
  • 80 g cocoa powder
  • 1 teaspoon baking powder
  • A pinch of salt

For the pumpkin batter

  • 200 g pumpkin
  • 2 eggs
  • 50 g sugar

Preparation video

Prepare the pumpkin batter. In a small saucepan, boil the chopped pumpkin in water until soft. Drain the water, blend the pumpkin into a purée and let it cool to room temperature. Add the eggs and sugar to the cooled purée, then mix until smooth. Prepare the brownie batter. Melt the butter and dark chocolate together in a double boiler. Add the eggs, brown sugar, sugar and milk, then mix well. Gradually add the flour, cocoa powder, baking powder and salt, mixing until a smooth batter forms. Pour the brownie batter into a baking tin lined with parchment paper and spread evenly. Spoon the pumpkin batter on top and use a spoon to create a swirl pattern, gently mixing the two batters together. Bake the brownie at 180 °C for approximately 25 minutes.

Pumpkin brownie

Preparation

Moderate 1h 40min

Prepare the pumpkin batter. In a small saucepan, boil the chopped pumpkin in water until soft. Drain the water, blend the pumpkin into a purée and let it cool to room temperature. Add the eggs and sugar to the cooled purée, then mix until smooth. Prepare the brownie batter. Melt the butter and dark chocolate together in a double boiler. Add the eggs, brown sugar, sugar and milk, then mix well. Gradually add the flour, cocoa powder, baking powder and salt, mixing until a smooth batter forms. Pour the brownie batter into a baking tin lined with parchment paper and spread evenly. Spoon the pumpkin batter on top and use a spoon to create a swirl pattern, gently mixing the two batters together. Bake the brownie at 180 °C for approximately 25 minutes.

Pumpkin brownie

Pumpkin brownie
1h 40min Moderate

Ingredients

For 8 persons

For the brownie batter

  • 160 g butter
  • 80 g dark chocolate
  • 2 eggs
  • 100 g brown sugar
  • 150 g sugar
  • 100 ml milk
  • 160 g flour
  • 80 g cocoa powder
  • 1 teaspoon baking powder
  • A pinch of salt

For the pumpkin batter

  • 200 g pumpkin
  • 2 eggs
  • 50 g sugar

Preparation

Prepare the pumpkin batter. In a small saucepan, boil the chopped pumpkin in water until soft. Drain the water, blend the pumpkin into a purée and let it cool to room temperature. Add the eggs and sugar to the cooled purée, then mix until smooth. Prepare the brownie batter. Melt the butter and dark chocolate together in a double boiler. Add the eggs, brown sugar, sugar and milk, then mix well. Gradually add the flour, cocoa powder, baking powder and salt, mixing until a smooth batter forms. Pour the brownie batter into a baking tin lined with parchment paper and spread evenly. Spoon the pumpkin batter on top and use a spoon to create a swirl pattern, gently mixing the two batters together. Bake the brownie at 180 °C for approximately 25 minutes.