Today I’m inviting you into my kitchen, the place where I create the recipes I share with you, to prepare Pumpkin and Chocolate Brownies.
There are days when just turning on the oven makes everything feel right again, especially when I’m tired and stressed. These brownies have become one of those comfort desserts I make when I need a little extra indulgence: I pair them with a delicious cup of green tea.
I promise you, pumpkin is a magical ingredient because it fits well in both savory and sweet dishes, which is why it’s a staple on my table throughout autumn and beyond.
Here I am, ready to explain to you how I prepare them, step by step, so you can easily bring them into your kitchens. Let me know if you try them by leaving a comment.
Anna Giovannini- lappetitovienmangiando
If you enjoy desserts to accompany a good cup of tea, don’t miss the upcoming recipes:
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 7 oz oz cooked Butternut squash puree
- 7 oz oz dark chocolate
- 3.5 oz oz butter
- 3/4 cup cup whole cane sugar
- 3 eggs
- 2/3 cup cup type 2 flour
Tools
- 1 Air Fryer
- 1 Baking Pan rectangular 8.5×7 inches
- 1 Cutting Board
- 1 Knife
- 1 Small Pot
- 1 Small Bowl for double boiling
- 1 Parchment Paper
Preparation
First, I focus on cooking the Butternut squash. I cook a whole one since I use the leftover pulp for other recipes or freeze it for later. After quickly washing it, I dry it, cut it in half, and bake it in a preheated oven at 400°F for about 40 minutes, or until it is very soft. Once cooled, I remove the seeds and extract the pulp. I use the remaining skin to make delicious chips.
Place a bowl over a pot of water and melt the dark chocolate along with the butter, stirring continuously. In another bowl, whisk the eggs and sugar by hand and immediately incorporate the chocolate mixture. Add the flour and mix well but gently.
Finally, I add the pumpkin pulp and pour it immediately into a baking pan lined with parchment paper, or even better, a silicone mold. I place it inside the preheated air fryer and bake at 350°F for about 20 minutes. Halfway through the cooking, I open it and check that everything is proceeding well. At the end of cooking, I remove the basket and let it cool completely.
Before serving my Pumpkin and Chocolate Brownies, I place them on a cutting board and cut them into squares. A sprinkle of powdered sugar or a dollop of whipped cream isn’t bad at all.
Tips, Variations, and Storage
The Brownies can be stored in the fridge or under a glass dome for at least 3-4 days.
They can also be frozen already cut: just a few minutes at room temperature will bring them back to perfection.
For a more indulgent variation, you can add chopped hazelnuts and perhaps a bit of cinnamon or ginger, which pair wonderfully with pumpkin.
If the pumpkin turns out to be too watery, let it drain for a few minutes in a colander.
Filter cartridge for vacuum cleaner, suitable for Vorwerk Folletto 135 and 136
FAQ (Questions and Answers)
Can I use raw pumpkin?
Better not: it should be cooked and well-dried to avoid watering down the batter.
Should the brownies be moist?
Absolutely yes, so it’s better to avoid overcooking. Just follow the provided instructions.
Can I use milk chocolate?
No, it would make the dessert less structured and certainly sweeter.
