I was hoping to get a bright orange effect within this brownies but it wasn’t as strong as I was wanted. I would suggest adding a few drops of orange food colouring to get a stronger colour.
- 100g plain flour – sieved
- 175g unsalted butter – melted
- 300g caster sugar
- 3 eggs
- 125g pumpkin puree
- 1/2 tsp baking powder
- pinch salt
- 2 tsp vanilla essence
- 4 tbsp cocoa powder
- 50g chocolate chips
- 1 1/2 tsp pumpkin spice
- few drops orange food colouring (optional)
- Preheat oven to 180c fan assisted.
- Into a bowl mix the sieved flour, baking powder and salt.
- In another bowl mix the melted butter, sugar and vanilla.
- Beat into butter mixture the eggs, one at a time using a wooden spoon.
- Slowly add the dry mixture to the wet mixture until combined.
- Divide the mixture into 2 smaller bowls.
- In one bowl mix in the cocoa powder and in the other bowl mix in the pumpkin puree and pumpkin spice and orange food colouring if you would prefer a stronger colour.
- Line a 20×20 cake tin with parchment paper.
- Slowly spread into base of tin half of the chocolate mixture and top with half of the chocolate chips.
- Pour over half of the pumpkin mixture on top of the chocolate mix.
- Repeat steps 9 and 10
- Gently swirl mixture to create marble effect (not too much though).
- Bake for 40-45 minutes until skewer comes out clean from centre of sponge.
- Allow to cool and slice into squares.