Did you like my pumpkin spice cookie recipe? Well then I was thinking about what to do with the left over pumpkin and of course pumpkin spice brownies were the obvious answer for me!
Usually I use Greek yogurt in my brownies to replace some of the butter but to still keep them fudgey and awesome. So in this recipe, I replaced the yogurt with pumpkin puree. I wanted the taste to come through so added more than usual, so I also upped the flour slightly in order to stop them being too soggy. I think you get a sweetness from the pumpkin, but mainly it adds fudginess and the speculaas does the flavour magic.
Speculaas is such a wonderful spice mix, I can’t stop using it! Cookies, brownies, and I am already contemplating some spiced buttercream for a simple sponge cake. You could also use it in crumble mix – I did with some last year and it was perfection with apples and custard. So my point is that it is well worth seeking it out- try Spice Kitchen UK.
If you are making these brownies at a time of year when there is no pumpkin puree to be found, simply use 80g fat free Greek yogurt and 80g plain flour instead. This spice mix is a winner whatever the time of year.
So, I am officially a pumpkin spice convert! There is a pumpkin loaf cake in the Tartine cookbook which I have my eye on. I also have one can of pumpkin puree left, so if you’ve a great pumpkin spice recipe (not latte, thanks but I don’t do coffee), then let me know.
The warming hit of pumpkin spices are full of flavour and the pumpkin puree keeps these chocolate brownies moist and delicious.
- 300g dark chocolate (I use 70%)
- 125g unsalted butter
- 250g soft dark brown sugar
- 3 eggs
- 100g pumpkin puree
- 100g plain (all purpose)
- 1 tsp baking powder
- 2 heaped tsp speculaas / pumpkin spice mix
- splash of milk (30-50ml)
- Preheat your oven to 150c and line a brownie tin.
- Chop butter and chocolate in to small pieces. Melt in a bain marie or in a bowl over a pan of barely simmering water. Do not let the water touch. Allow to cool slightly when melted.
- In a food processor or stand mixer thoroughly mix eggs, sugar and pumpkin until lighter in colour. Keep the mixing going and add the melted chocolate. If using stand mixer, you may need to scrape the sides.
- Add flour, baking powder and spice, then add a splash of milk to loosen the mixture.
- Pour into your prepared tin and bake for 30-35 minutes. Check after 30- a cocktail stick inserted should come out with a few crumbs attached but not wet.
- Cool in the tray for 5 minutes then carefully move onto a cooling rack.
- Enjoy warm or at room temperature. They will keep well for several days if wrapped - they just get fudgier!
No pumpkin? No problem! Use 80g fat free Greek yoghurt and 80g flour instead.
You can also use your own prefered mix of cinnamon, ginger, nutmeg if you like.
Recipe copyright Claire Thomas / GoodEggFoodie.com
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