Pumpkin spiced brownies

Name: Pumpkin spiced brownies
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 175 g unsalted butter, chopped, plus extra to grease; 150 g dark chocolate (70% cocoa solids), chopped; 4 medium eggs; 400 g caster sugar; 100 g plain flour; 40 g cocoa powder; 100 g cooked pumpkin purée, we used Libby’s; 1 tsp. ground nutmeg; 2 tsp. ground cinnamon

Don't knock the pumpkin in this recipe until you've tried it - we promise it is delicious and makes a fun twist on classic brownies!

By The GH Kitchen TeamUpdated: 07 August 2023

Jump to recipe

These gooey chocolate brownies have a delicious pumpkin swirl running through them, making them the perfect autumnal tea-time treat or Halloween dessert if you're hosting a party.

Bake for until the top feels set and there is no wobble when you gently shake the tin. Also don't forget to factor in cooling time to this recipe so that you're left with a gooey, fudgy brownie texture.

If you're new to baking brownies, check out our cookery team's top 10 tips on how to bake the perfect brownies to get you started.

Looking for more Halloween inspired brownie recipes? Why not try our pumpkin cheesecake squares, topped with spooky marshmallow ghosts. Little kids (and big kids) will love them!

Find all of our favourite Halloween recipes here.

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Yields:

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hr 15 mins

Cal/Serv:

281

Ingredients

175 g unsalted butter, chopped, plus extra to grease
150 g dark chocolate (70% cocoa solids), chopped
4 medium eggs
400 g caster sugar
100 g plain flour
40 g cocoa powder
100 g cooked pumpkin purée, we used Libby’s
1 tsp. ground nutmeg
2 tsp. ground cinnamon

Directions

1. Step 1Melt butter and chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth. Remove bowl from pan and set aside to cool for 20min.
2. Step 2Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm (8in) square tin with baking parchment.
3. Step 3In a large bowl, beat 3 eggs and 300g (11oz) sugar with a handheld electric whisk until thick, pale and moussey, about 5min. Add the cooled chocolate mixture, fold in with a large metal spoon. Sift over 75g flour, the cocoa and a pinch of salt and fold in.
4. Step 4In a separate bowl, using a handheld electric whisk, beat the remaining egg and 100g sugar in a large bowl until thick, pale and mousse-like. Add the pumpkin purée and fold in with a metal spoon. Sift over the remaining 25g flour and the spices and fold in gently.
5. Step 5Spoon alternate dollops of the chocolate batter and the pumpkin spice batter into the prepared tin. Swirl with a skewer to gently marble the two mixtures.
6. Step 6Bake for 45min or until the top feels set and there is no wobble when you gently shake the tin. Cool completely in the tin, then remove to a board and slice into squares.