Pumpkins aren’t something that come into my house very often; apart from the one at Halloween to be carved and the resultant pumpkin pie I don’t think they have featured at all this year.
But why? With courgette cakes and sweet potato brownies all the rage I think it’s time for pumpkin to take centre stage.
Chocolate and pumpkin may not be a combination you’ve had before, neither had I, but boy does it work! Plus with all that pumpkin I’m sure they should also count towards your 5-a-day! Well if you eat the lot…
These are super easy and quick to make and as everything is mixed in one saucepan there isn’t lots of washing up. Success!
So don’t just settle for another pumpkin pie this year turn your pumpkin into these fantastic bites of joy. Or pumpkinies as I like to call them…
Makes 16 squares, 8×8 inch square tin
Adapted from Averie Cooks
200g light brown sugar
180g pumpkin puree*
1tsp vanilla extract
1tbsp mixed spice
1tsp ground cinnamon
150g plain flour
1 egg, beaten
150g chocolate chips or chopped chocolate
- Line an 8x8inch tin with baking paper and preheat the oven to 175
- Melt the butter in a pan over a medium heat, stir in the sugar to dissolve, remove from the heat, stir in the pumpkin puree, flour and cinnamon and then the beaten egg, little by little. Finally stir in the chocolate and pour into your lined tin
- Bake in the oven for 30-35mins, until a skewer inserted comes out clean (a little melted chocolate is ok!). Cool in the tin for 5mins before turning out onto a wire rack, peeling the baking paper off after another 5mins.
- These will keep for a week or so in an airtight container.
*The American’s seem to use tinned pumpkin for all of their pumpkin baking recipes which may seem like a cop out but makes it all very quick! Tinned pumpkin is now available in many UK supermarkets. If you would like to make your own I suggest using a small pumpkin or even a butternut squash- the larger Halloween ones can be very watery with pale flesh.