The house has had a chocolate drought for a little while so I rectified it yesterday when I was in town. A little bit of good chocolate is a good thing... I hope. I don't think chocolate requires
much any value adding but I did want to make some brownies. Last week I was tempted by the River Cottage beetroot brownies but alas my beetroot were too small and besides, I didn't have the necessary choclate. This morning I thought why not pumpkin brownies instead? The verdict, moist and moreish. I am farming alone today so I have had to do my own taste testing and believe me, it was no hardship. The recipe for anyone who might be interested.
Chocolate Pumpkin Brownies
125 grams butter
200 grams dark chocolate
1/2 cup sugar
1 and 1/4 cup plain flour
150 grams grated pumpkin
Preheat oven to 180 deg C. Grease and line a 20cm square baking tin with baking paper.
Stir butter and chocolate over a low heat in saucepan until smooth. Cool slightly.
Place the dry ingredients and pumpkin in a bowl and stir to coat the pumpkin in the flour mixture. Add the chocolate mixture and stir until combined then add the slightly beaten eggs.
Spread into the baking tin.
Bake for 35 minutes.