Pumpkin brownies: the recipe for soft and delicate sweets

I pumpkin brownies it’s candy fluffy and greedy, a lot Easy to prepare.

During the autumn season, the pumpkin is one of the undisputed protagonists of many sweet and savory preparations and today we wanted to try this really curious recipe: let’s say it right away, the combination of cocoa and pumpkin really convinced us!

I brownies they are typical desserts of the American tradition and their main characteristic is undoubtedly the sweetness: they can be prepared in many ways, from the simple recipe based only on chocolate, you can experiment with many different ingredients, all really delicious !

Here’s how to make pumpkin brownies in a few simple steps.

If you liked this recipe, also try ours banana browniesI pistachio brownies eh White chocolate brownies.

How to make pumpkin brownies

To make pumpkin brownies, start by cleaning and dicing the pumpkin into a puree 1.

In a high-sided saucepan, add a drizzle of oil and a glass of water and cook over low heat for 10 minutes until softened. 2.

Mash the pumpkin cubes with a fork and pass them through a colander to remove any excess water 3.

Meanwhile, melt the dark chocolate in a bain-marie with the butter and sugar and leave to cool slightly 4.

At this point, pour the melted chocolate into a bowl, add half the pumpkin purée, the sifted flour and the baking powder, a pinch of salt and a lightly beaten egg. 5.

Mix all the ingredients until you get a homogeneous and creamy mixture 6.

Butter a rectangular mold, pour the mixture seven and distribute it evenly.

Pour the rest of the pumpkin purée on the surface 8.

Draw spirals on the dough using a toothpick 9.

Bake for 20 minutes at 180°: to check that the cooking is finished, do the toothpick test. If you remove the dry toothpick, the dough is ready to be baked ten.

Cut the dough into squares 11 and serve your pumpkin brownies!

Tips

• You can flavor your brownies by adding a teaspoon of ground cinnamon to the mixture.
• For even softer and fluffier brownies, you can work the egg with an electric mixer with a spoonful of sugar and then add them to the mixture.
• If the mixture is too runny, add a tablespoon of sifted flour with a tablespoon of cocoa powder.
• Be careful to drain the pumpkin well by passing it through a colander, excess liquids could compromise the final result.
• Make sure that the pan in which you melt the chocolate with the butter is partially submerged in water: this way you will obtain correct cooking in a bain-marie and not in steam.

storage

Pumpkin brownies will keep for 3 days in an airtight container to prevent them from drying out.