Get ready for the ultimate fall treat: Brownies with Pumpkin Purée Filling! 🍂✨
Imagine rich, fudge brownies paired with a creamy, pumpkin centre — the perfect fusion of decadent chocolate and warm autumn flavours. Each bite is a blend of indulgence and seasonal goodness that’s impossible to resist! 😍
If you’re looking for the perfect dessert to cozy up with, this is it! 🍁🔥
Ingredients:
- 150 g butter
- 4 eggs
- 100 g brown sugar
- 100 g white sugar
- 150 g dark chocolate
- 2 table spoon cacao powder
- 1 table spoon expresso powder
- Vanilla
- 80 g flour
- 1 butternut squash
- 200 g cream cheese
- 100 g mascarpone
- 80 g sugar
Procedure:
- Start the recipe by baking the pumpkin at 180 Celsius for 40 minutes or until the pumpkin is soft, then, let it cool down and with the help of a spoon, scoop the pulp out and place it in a bowl.
- In a saucepan add the butter and melt it over medium heat.
- In a bowl add the dark chocolate, expresso coffee powder, cacao powder and salt, then, over add the melted butter. Stir well until the chocolate is melted.
- In another bowl, crack 3 eggs, add the brown sugar, vanilla as well as the white sugar and mix until it triples in volume, start to thicken and the sugar is melted.
- Over the mixed eggs add the melted chocolate and butter mixture and gently start folding the chocolate, being careful to not lose the air that’s been incorporated in the eggs.
- At the end add flour and gently fold it in the batter.
- In another bowl add the cream cheese, mascarpone cream, the pumpkin purée, 80 g sugar and the last egg, then mix until well incorporated.
- Line a tray with baking paper and add 2/3 of the chocolate batter. Spread the batter evenly in the tray then add the pumpkin purée followed by the remaining chocolate batter.
- Bake in the oven at 180 Celsius for 12-15 minutes or if a pin is inserted into the brownie, it comes wet and the batter sticks to the pin.
- Let the brownie cool down and enjoy with ice cream.
