This is one way you can make the most of November, after Thanksgiving. Cooking these Chocolate & Pumpkin Brownies. they are just to die for. That is why… Come to laclassedecuisine.com !
Ingredients for 6 People:
- 150 g (51/2 oz) unsalted butter, diced
- 150 g (51/2 oz) dark chocolate chips
- 240 g ( 1 cup) light brown sugar
- 3 Eggs
- 1 tsp vanilla extract
- 150 g (51/2 oz) flour
- 2 tsp baking powder
- 120 g pumpkin flesh, cooked and mashed
Preheat the oven to 180°C ( 350°F). Grease a brownie tin of 20×25 cm (8×10 in) and line with baking parchment. Melt the butter and chocolate chips in a double bowler. When melted, remove from heat and whisk. Add the sugar, stir well and let cool slightly.
Mix the eggs and vanilla extract together, then pour into the melted chocolate mixture. Add the pumpkin puree and continue to whisk then pour it into the sifted flour and mix carefully together being careful not to over-mix.
Pour the brownie mixture into the tin and bake in the center of your oven for 25 to 30 minutes. Leave the brownies to cool in the tin for 5 minutes, then turn out and cut in squares. Let cool completely before serving.
