Saturday, 7 November 2020

Pumpkin Swirl Chocolate Brownies

 Pumpkin Swirl Chocolate Brownies, Food Blogger, Katie Kirk Loves, Autumn Recipe, Fall Recipe, Autumn Baking, Pumpkin Spice Recipe, Chocolate Brownie Recipe, UK Baking Blog, Pumpkin Spice Brownies, Pumpkin Spice Baking


These gooey chocolate brownies have become my new favourite autumn treat. They have a delicious pumpkin spiced swirl running through them which is just heavenly! I’m thinking about making a variation of these for Christmas time using chestnut purée instead of the pumpkin. If it goes well I will pop them up on the blog for you as well!

Tip 1: Bake for 40-45 minutes until the top feels set and slightly crisp and you have no wobble when you shake the tin. I always check my brownies 5-10 mins before the recipe says as I like them really fudgy and under baked. Remember over bake them and they’ll become very dry and cakey - not good!

Tip 2: If you want to use up your own left over pumpkins and make your own pumpkin purée then here is a link for how to make it - Make Your Own Pumpkin Purée.

INGREDIENTS:

175 g unsalted butter, plus extra to grease 
150 g quality dark chocolate (70% cocoa solids) 
4 medium eggs 
400 g caster sugar 
100 g plain flour 
40 g cocoa powder 
60ml heavy double cream
1 can of Libby’s pumpkin purée (425g) - I like blot the excess liquid from it by squeezing it with a kitchen towel.
2 and 1/2 tsp of pumpkin spice

Makes 16 squares (approx)

METHOD:

  • Melt butter and chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth. Remove bowl from pan and set aside to cool for 20min. 
  • Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm (8in) square tin with baking parchment.  
  • In a large bowl, beat 3 eggs and 300g (11oz) sugar with a handheld electric whisk until thick, pale and moussey, about 5min. Add the cooled chocolate mixture, fold in with a large metal spoon. Sift over 75g (3oz) flour, the cocoa and a pinch of salt and fold in. 
  • In a separate bowl, using a handheld electric whisk, beat the remaining egg, 60ml of double cream and 100g (31/2oz) sugar in a large bowl until thick, pale and moussey. Add the pumpkin purée and fold in with a metal spoon. Sift over the remaining 25g (1oz) flour and the pumpkin spice and fold in gently. 
  • Spoon alternate dollops of the chocolate batter and the pumpkin spice batter into the prepared tin. Swirl with a skewer to gently marble the two mixtures. 
  • Bake for 40-45min or until the top feels set and there is no wobble when you gently shake the tin. Cool completely in the tin, then remove to a board and slice into squares.

Enjoy and please do let me know if you make them! Leave a comment here or you can tag me on Instagram, Twitter etc. You can find more of my recipes here.


Pumpkin Swirl Chocolate Brownies, Food Blogger, Katie Kirk Loves, Autumn Recipe, Fall Recipe, Autumn Baking, Pumpkin Spice Recipe, Chocolate Brownie Recipe, UK Baking Blog, Pumpkin Spice Brownies, Pumpkin Spice Baking

Pumpkin Swirl Chocolate Brownies, Food Blogger, Katie Kirk Loves, Autumn Recipe, Fall Recipe, Autumn Baking, Pumpkin Spice Recipe, Chocolate Brownie Recipe, UK Baking Blog, Pumpkin Spice Brownies, Pumpkin Spice Baking

Pumpkin Swirl Chocolate Brownies, Food Blogger, Katie Kirk Loves, Autumn Recipe, Fall Recipe, Autumn Baking, Pumpkin Spice Recipe, Chocolate Brownie Recipe, UK Baking Blog, Pumpkin Spice Brownies, Pumpkin Spice Baking

Pumpkin Swirl Chocolate Brownies, Food Blogger, Katie Kirk Loves, Autumn Recipe, Fall Recipe, Autumn Baking, Pumpkin Spice Recipe, Chocolate Brownie Recipe, UK Baking Blog, Pumpkin Spice Brownies, Pumpkin Spice Baking


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PIN IT!, Pinterest Baking, Pinterest Recipes, Pumpkin Swirl Chocolate Brownies, Food Blogger, Katie Kirk Loves, Autumn Recipe, Fall Recipe, Autumn Baking, Pumpkin Spice Recipe, Chocolate Brownie Recipe, UK Baking Blog, Pumpkin Spice Brownies, Pumpkin Spice Baking


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