1 cup (7oz/190g) Genauva dark chocolate gems

8tbsp (4oz/112g) unsalted butter, plus more for pan

2 cups (9oz/250g) flour

1 cups (8oz/220g) sugar

4 large eggs

1¼ cups (10.5fl oz or 300ml) canned pumpkin puree

1 tsp baking powder

Pinch of salt

1 tbsp natural vanilla extract

¼ cup (2fl oz/60ml) vegetable oil

1 tsp cinnamon powder

¼ tsp ground nutmeg

¼ tsp ground clove

Pumpkin brownies

Halloween breakfast


Make these pumpkin brownies the day before

  • Preheat oven to 350°F (180°C)
  • Butter a 9x9in (23x23cm) square baking, line with parchment paper
  • Stir the flour, baking powder and salt together in a bowl and set aside
  • Put sugar, eggs, and vanilla in the bowl of an electric mixer; beat until fluffy and well combined, about 4 minutes
  • Beat in flour mixture
  • Melt chocolate and butter in the microwave at low level in 30 seconds steps increment until just melted
  • Divide batter between two medium bowls
  • Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil and spices
  • Spread ¾ of the chocolate batter into the bottom of the prepared pan. Top with the pumpkin batter
  • Spoon the remaining brownie batter over the filling
  • Cut through the batter with a knife to create a marbled effect
  • Bake 40-45 minutes or until a toothpick inserted comes out almost dry
  • Let cool in pan on a wire rack
  • Put them covered overnight in the fridge

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