Pumpkin and chocolate brownies. Would you ever have thought that among our many recipes for delicious autumn desserts there could also be pumpkin brownies, and that among the best chocolate desserts collected on this blog these tasty treats could be included? We’ve made many pumpkin recipes, but never anything as special as brownies, because you might think of a nice pumpkin and almond tart, but never of creamy chocolate desserts like these! Let’s go to the kitchen and make them together—you’ll see how good they are for breakfast or as a snack. If you’d like to stay updated on my other recipes, you can follow my Facebook page and my profile Instagram.

Read the recipe in English: Pumpkin brownies recipe

Also take a look at these pumpkin desserts:

Difficulty: Very easy
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients to make Pumpkin and Chocolate Brownies

4 eggs
7/8 cup granulated sugar ((about 180 g))
10 tbsp butter ((about 5 oz / 140 g))
10.6 oz dark chocolate ((about 300 g))
1 1/4 cups all-purpose flour ((about 150 g))
1/2 tsp baking powder
1 sachet vanillin (or vanilla sugar)
1 cup pumpkin (delica, violina, chestnut, butternut…)
2 tbsp brown sugar (or white)
1 tsp ground cinnamon
1 egg yolk

Tools

Bowl
Mixer
Baking pan 10×10 in (25×25 cm)
Oven

Preparation of the Pumpkin Brownies

To prepare this pumpkin recipe I usually use butternut squash, which keeps a firm, substantial texture after cooking; alternatively use the delica or chestnut variety.

To make the pumpkin brownies, beat the eggs with the sugar in a large bowl until the mixture is light and foamy. Meanwhile, melt the chocolate in a separate bowl over a double boiler (or melt it in the microwave: set to 350 watts and stir frequently until it reaches the desired consistency). Add the butter to the melted chocolate,
then mix this into the beaten eggs and fold gently. The chocolate tends to settle at the bottom, so be sure to fully incorporate it. Then add the flour, salt and the vanillin or vanilla extract.
Cook the pumpkin by steaming it (or place the pumpkin in a bowl, add a little water, cover with parchment paper or microwave-safe plastic wrap and microwave for 10-15 minutes). Mash the pumpkin, add the egg yolk and 2 tablespoons of sugar,
one teaspoon of cinnamon and mix together. Try to form a smooth cream by mashing any larger pumpkin pieces with a fork or a spatula.
Pour the brownie mixture into a 10×10 in (25×25 cm) rectangular pan, and using a spatula spread a thin layer of the pumpkin cream over it.
Bake at 356°F in a conventional oven for 25-30 minutes. Remove from the oven and let cool.