Pumpkin Brownies

I read in the Independent online this week that in the UK we waste 18,000 tonnes of edible pumpkin flesh every year, which is apparently 1500 double decker buses (why are all weight comparisons done by how many double deckers?!) To me this is insane! Pumpkin is bloody delicious. I absolutely love it. This time of year I cram as much yummy pumpkin in food from porridge to mac and cheese to muffins to pie to soup to risottos. It’s an amazing ingredient. You can you pumpkin puree as a substitute for fat in cakes, you can use it as a base for sauces, you can sprinkle the roasted seeds on salads or eat as a snack and the pumpkin flesh is bloody amazing just roasted or boiled. You can even eat the skin (as long as you cook it for a long time). And it’s really good for you too! Pumpkin seeds are rich in zinc, magnesium and omega-3. Pumpkin flesh is a great source of Vitamin A is needed for healthy skin, is great for eyesight and a healthy immune system. Pumpkin is one of highest sources of Potassium which our bodies need to keep our hearts and muscles working at their best. Pumpkins,  to me, are a superfood and it is upsetting that so much is being wasted. Yumminess aside this much wasting of perfectly edible food while other folk in the world are starving is nothing short of criminal… Sorry, rant over! 

I guess I am obsessed with making brownies but I make chuffing good brownies. Me and the baby are going to a baby Halloween party on Monday and it stipulates to bring treats… I see an opportunity to make people like me and my tried and tested method of doing this is to bake Brownies. I know this is a bit pathetic and maybe a little needy but it works! And not wanting to go off brand I figured pumpkin and pumpkin spiced brownies would be a winner… This recipe is made using some of the flesh leftover carving our 2 pumpkins (there was 4.5 takeaway containers leftover and a bowl of seeds that I dry roasted)

This batch were topped with Chocolate ganache, chocolate cake “soil” and sour worms

300g Dark Chocolate (at least 85% cocoa solids)

50g Butter

200g Pumpkin puree (either roast or boil pumpkin flesh until soft, when cool blend until smooth and then use a muslin cloth to squeeze all the liquid out of it)

3 Eggs

150g Light Brown Sugar

150g Caster Sugar

75g Ground Pecans (I did my own in a spice grinder or just use ground almonds)

100g Cocoa Powder

1 1/2tsp Ground Cinnamon

1/2tsp Ground Ginger

1/2tsp Ground Nutmeg

1/2tsp Allspice

1/2tsp Chilli Powder (optional)

Line a square, deep baking tin with greaseproof paper and liberally squirt with spray oil.

Break up the chocolate into a glass bowl that just fits over a saucepan. Add the butter to the bowl. Put some boiling water into your saucepan and allow it to simmer, place the bowl over the simmering water. Melt the chocolate and butter together and then remove from the heat.

In another bowl add in all the other ingredients and mix thoroughly and then pour in the chocolate/butter mix.

Bake at 180C for 25 – 40 mins, until the tray doesn’t wobble when you give it a shake. 

Allow to cool, slice and enjoy (they have veggies in so technically they’re healthy!)


To finish yours like I have here’s what you do. Cut all the side bits off and grate with a coarse grater. Melt 200g dark chocolate and 2tsp vegetable oil in a glass bowl over simmering water. Pour this over the rest of the brownie, spread across the whole surface, sprinkle with the grated brownie and top with jelly worms. Voila!

Thanks for reading


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