Pumpkin Brownie 南瓜布朗尼

My son asked me when can I finished making something using pumpkin? then I told him by end of this month because of LTU event , LOL..Anyway, this brownie even added pumpkin, but no one at home could detected the pumpkin taste ^_^.

 

warm brownie served with vanilla ice-cream and chocolate sauce, they are simply good!

Pumpkin Brownie 南瓜布朗尼

*makes 6 small brownies or a 6” cake pan

 

150g dark chocolate ( I use 100g 85% dark cocoa and 50g milk chocolate)

70g unsalted butter

70g light brown sugar

40g fresh milk

30g UHT whipping cream

1 egg (large)

50g cake flour

12g cocoa powder

1/2tsp baking powder

35g roasted pumpkin cubes (pre-baked at 180C for 10mins) or you may replaced with 100g chopped banana (original recipe)

Pecan nuts 

Method

1. Mix milk, cream and egg in a small mixing bowl, set aside.
2. Melt dark chocolate and butter over hot simmering water, add in brown sugar, slightly mix well.
3. Slowly pour in the milk mixture (no1) into chocolate mixture, combine well. Add in roasted pumpkin cubes.
4. Sift in flour, cocoa powder and baking powder, stir to well combine.
5. Pour batter in prepared cake pan, top with pecan nuts. Bake at 170C for 30mins (if using small brownie pan ) or 35-40mins (if using 6” cake pan).
6. Serve warm brownie with vanilla ice-cream and pour with chocolate sauce ( melted 40g chocolate with 40g cream).

Recipe source: adapted from Sunday Café brunch cookbook, with minor changes, by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary