Moist pumpkin brownies with chocolate chips
Butternut, gingerbread spice and chocolate: autumn in a single piece
Hello you gourmets! We love autumn, not because of the weather, but because of all the wonderful recipes with pumpkin. Butternut in particular has won us over: sweet, tender and with a fine, nutty note. In these pumpkin brownies it meets warm gingerbread spice and plenty of chocolate chips. The result is a moist, fragrant brownie that suits an afternoon snack just as well as the Halloween buffet.
The recipe on video
0:19 min
Ingredients
Pumpkin brownies
Pumpkin purée
Step by step
Pumpkin purée in the oven
Bake the pumpkin
Preheat the oven to 170 °C fan. Halve a butternut squash (approx. 900 g) lengthways and remove the seeds and strings. Place the halves cut side down on a perforated tray lined with a silicone mat and bake them for 50 to 60 minutes.
Scoop out the purée
Let the baked squash cool a little and scoop out the soft flesh. You need 450 g of purée. It could not be easier, and you can prepare the purée the day before without any problem.
Pumpkin brownies batter
Sugar and butter
Stir 300 g brown sugar and 115 g butter together in a mixing bowl with the whisk. You get a sandy mixture, that is exactly how it should be.
Gingerbread spice
Add 3 tsp Gingerbread spice. With measuring spoons you can dose the spices very precisely.
Gingerbread spice, 60 g
Swiss white flour, 1 kg
Liquid aroma "Vanilla"
Baking soda 100g
Baking soda, salt and egg
Add 1 tsp baking soda, ½ tsp salt and 1 egg.
Vanilla
Finally add 2 tsp vanilla aroma and stir everything together for a few seconds with the whisk.
Stir in the pumpkin purée
Add 450 g pumpkin purée and stir everything together again with the whisk. The mixture becomes a little grainy, that is completely normal.
Add the flour
Add 280 g flour and stir everything together for 1 to 2 minutes with the whisk. Now the texture becomes smooth and airy. Preheat the oven to 170 °C fan.
Chocolate chips
Fold in 200 g chocolate chips with a dough scraper. These drops are ideal for baking, because they do not melt in the oven and stay as little chocolate islands in the batter.
Baking and decorating pumpkin brownies
Prepare the tin
Spray a 23 × 32 cm tin with Non-stick spray.
Rectangular Silicone mold - size to choose: Large rectangle (33x22xH5.5cm)
Baking-stable dark Chocolate drops
250ml Non-stick spray
Silicone mat SILPAT 40x30cm
Add the batter
Pour the batter into the tin and lightly smooth the surface with the Dough scraper.
Bake
Scatter the remaining 40 g of chocolate pieces over the batter and bake the brownies for 35 to 40 minutes at 170 °C fan.
Remove from the tin
Let the brownies cool in the tin for 5 to 10 minutes. Turn them out onto a tray lined with baking paper, then flip them onto a second tray with baking paper so the chocolate pieces are back on top. This keeps the brownie whole.
Melt the chocolate
Heat 60 g of Milk chocolate in the microwave for 30 seconds at 600 watts and fill it into a small Piping bag.
Colourful Halloween sugar sprinkles, 65 g
Disposable piping bag S - 30cm - 10pcs
Milk chocolate for melting
Round Candy eyes 64 pieces
Chocolate lines
Pipe the chocolate in fine lines over the brownie, always in the same direction.
Halloween finish
Sprinkle the brownie with Halloween decorations while the chocolate is still soft. Your seasonal treat is ready!
Pumpkin Brownies
Ingredients
Pumpkin Brownies
Decoration
Pumpkin purée
Preparation
- Pumpkin: Halve, deseed, bake for 50 bis 60 min. at 170 °C fan.
- Purée: Scoop out the flesh, weigh out 450 g.
- Base: Mix brown sugar and butter.
- Spice: Add 3 tsp Gingerbread spice.
- Egg: Add baking soda, salt and the egg.
- Vanilla: Stir in the vanilla liquid aroma.
- Pumpkin: Stir in the purée.
- Flour: Work in 280 g flour for 1 bis 2 min.
- Chocolate: Fold in 200 g chocolate chips.
- Tin: Spray a 23 × 32 cm tin.
- Fill: Pour in the batter and smooth it.
- Bake: Sprinkle over 40 g drops, bake for 35 bis 40 min.
- Release: Turn out and flip again.
- Melt: Melt 60 g chocolate for 30 sec. at 600 W.
- Lines: Pipe the chocolate in lines.
- Decor: Scatter with Halloween decorations.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Colourful Halloween sugar sprinkles, 65 g
Baking-stable dark Chocolate drops
Gingerbread spice, 60 g
250ml Non-stick spray
Swiss White flour, 1 kg
Liquid aroma "Vanilla"
Baking soda 100g
Milk chocolate for melting
Sugar decoration "Eyes"
Round Candy eyes 64 pieces
Accessories
Rectangular Silicone mold - size to choose: Large rectangle (33x22xH5.5cm)
Disposable piping bag S - 30cm - 10stk
Measuring spoon set, 4 pieces (2 - 15 ml)
Silicone mat SILPAT 40x30cm
Perforated aluminium tray 40 x 30cm
Delivery in 1–2 working days · Free shipping from CHF 100
A nice touch
Not needed for the recipe, but it fits nicely.
Baking powder 80g
Sugar decoration - bandaged eyes
So they turn out perfectly, every time
Baked in the oven, the flesh becomes more flavourful than when boiled and takes on no extra water. Simply halve, bake, scoop out, done.
Turn the brownie out onto a tray first, then flip it onto a second one. That way it comes out of the tin without breaking, and the chocolate chips stay nicely on top.
Cut the pumpkin brownies into cubes and wrap them individually: the perfect autumn snack for a break, for school or for a cosy Zvieri with friends.
Frequently asked questions
Yes! The purée can easily be made the day before and kept in the fridge. That makes things even quicker on baking day.
Chocolate chips for baking, also called drops, keep their shape in the oven. That way you get little pieces of chocolate in every bite instead of a melted layer.
We love butternut for its sweet, slightly nutty note and its fine flesh. A pumpkin of about 900 g gives you enough purée for this recipe.
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