Ginger pumpkin brownies.

I wrote a post last year (here) about ginger pumpkin brownies. After posting a photo on facebook yesterday of some I baked for a friend, a few peeps have asked for the recipe. This is good because I really should have posted it in the first place. So thanks friends for the motivation!

This recipe comes courtesy of Frankie Magazine, via my wonderful friend Gail.

Though I have only ever made it using happy eggs (the kind that come from happy, useful and valued home chickens), I don’t doubt you could make the recipe vegan with your preferred egg replacement (mine is the chia egg).

I also replace butter with a non-dairy alternative; usually nuttlex, but I think coconut oil would work well too (virgin, NOT extra-virgin).

This recipe also has the greatest method for melting chocolate I have ever encountered. Such a win.

Happy baking, friends :)

Ginger pumpkin brownies

250g peeled, seeded pumpkin, chopped into chunks
250g butter (or alternative), diced
250g dark chocolate (at least 60% cocoa solids), roughly chopped
3 eggs
250g caster sugar
150g wholemeal spelt flour – kind to wheat sensitive tummies (I just use regular wholemeal)
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp cinnamon
pinch of salt
1/2 cup crystallised ginger**, roughly chopped

**I think this is a pretty good recipe for crystallised ginger, but feel free to use whatever method you like.

Steam or boil the pumpkin until tender, then mash to a smooth puree. Set aside to cool to room temperature.

Preheat the oven to 180C and line a brownie pan (about 20cm x 30cm).

Put the chocolate and butter into a heatproof bowl and melt gently by putting it into the warming oven. Keep an eye on it – t will take 5 – 10 minutes. This is a stress free, easy way of melting chocolate without having to worry about double boilers and the like. Let it cool slightly to room temperature.

Beat the eggs and sugar together until combined and thick, then beat in the cooled chocolate and butter. Add the pumpkin and stir to combine. Sift over the flour, baking powder, salt and spices and throw in ginger, then fold in gently. Don’t be too enthusiastic: you want it mixed, not beaten to death.

Pour the mixture into the prepared tin and bake for 20-25 minuts. Timing is everything with brownies – you want them firm at the edges, but still slightly wobbly in the middle. Leave them in the tin to cool for 10 minutes, then turn out onto a rack before cutting into bars or squares as you see fit.

Dust with icing sugar if you please.

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3 thoughts on “Ginger pumpkin brownies.

  1. Pingback: When all else fails, make brownies. | harvest and yarn

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