Chocolate Pumpkin Brownies with Caramelised Apples & Pears by Amanda Grant
For the brownies (16 Slices):
200g pumpkin flesh
100g chopped butter
100g roughly chopped plain chocolate
250g light soft brown sugar
3 drops vanilla extract
175g self-raising flour
15g cocoa powder
Crﾏme fraiche to serve
For the caramelised apples and pears (serves 4):
2 ripe pears
45g light soft brown sugar
30g finely chopped butter
Preheat oven to 180ºC and line base of a greased 18cm x 301/2cm (7 x 12) tin.
Remove top from pumpkin and scrape out seeds. Scoop flesh from pumpkin shell and put approximately 200g into a saucepan with a little water and boil rapidly, stirring occasionally for 5-10 minutes until soft. Puree with a blender or food processor.
Put butter and chocolate in a bowl over a pan of gently simmering water, stir occasionally until melted, remove from saucepan.
Crack eggs into a large bowl, add sugar, whisk until thick and fluffy so mixture coats the back of a spoon.
Stir melted chocolate into egg mixture, sieve flour and cocoa into mixture, gently fold everything together then fold in pumpkin puree
Stir melted chocolate into egg mixture, sieve flour and cocoa into mixture, gently fold everything together then fold in pumpkin puree.
Pour into prepared tin. Bake for 20-22 minutes until a crust has formed over the top (the mixture should be soft but not wobbly in the middle).
Meanwhile, cut apples and pears into quarters, remove cores, scatter in an ovenproof dish then dot with butter, sprinkle over sugar and bake alongside brownies for 10-15 minutes until sticky and light golden.
Once brownies are cool, cut into bars and serve alongside the caramelised apples and pears with a dollop of crﾏme fraiche.