October 2016: Pumpkin Brownies

pumpkin
Classic Halloween Jack-o-lantern Pumpkin

In the US and UK, October means ghosts and goblins and Halloween fun! Much of that has also started in Australia– but mostly with spring, we get an influx of super yummy fruits and veggies! One of these bodacious and flavorful fruits and vegetables happens to be the classic pumpkin. When we think of pumpkin, often we envision the large, round jack-o-lantern style Pumpkins– but the variety this and so many like it are all a part of the squash family. Indeed, called butternut squash in North America, the humble butternut is referred to as a butternut pumpkin in Australia and New Zealand.

 

jarrahdale-pumpkin
The Australian popular Jarrahdale or Blue Pumpkin.

Most importantly, pumpkin makes great brownies. Many claim that the Jarrahdale, also called a “Blue pumpkin” is superior for pumpkin pie (though I’ve seen Aussies use it for pumpkin soup– I’ll share my favourite pumpkin soup recipe with you soon).

 

Classic Kent pumpkin-- deep orange flesh and robust flavour!
Classic Kent pumpkin– deep orange flesh and robust flavour!

 

 

 

butternut
Beautiful butternut squash (AKA Butternut pumpkin)- very versatile and it’s size makes it easy for chopping.

 

 

 

 

 

 

 

 

I like the Jarrahdale, butternut squash/pumpkin or even the humble Kent pumpkin for my sweet and pumpkin dishes alike. Probably my favourite for this Pumpkin Brown Recipe is whatever Pumpkin is on hand!

 

To cut the the important part of this post: This brownie variety does not have chocolate*, but it does has some delicious spices that bring the natural sweetness and flavour of spiced pumpkin to the front. These brownies are perfect on their own, but if you must, a side of vanilla or caramel ice cream would not go astray.

For a printable version of this recipe in card form with the Visiting Teaching message, click here:

vt-message-10-2016

 

Pumpkin Brownies

½ cup butter

1 cup caster sugar

1 teaspoon cinnamon**

½ teaspoon ginger**

¼ teaspoon allspice**

¼ teaspoon cloves**

¼ teaspoon (pinch) salt

1 egg

½ cup pumpkin, cooked and mashed

¾ cup plain white flour

2/3 cup pecans or 2/3 cup white chocolate chips (optional– not pictured)

img_20160917_071836542Directions:

Cream butter and sugar in a bowl. Add egg and stir by hand. Add spices and flour and stir till just combined. (if desired, add 2/3 cup chopped pecans)

Bake at 350F / 175C for 20-25 minutes. Allow the brownies to cool before serving, they will be very moist, almost like pumpkin pie filling.

 

 

* For those who need a chocolate hit with their brownies, add 2/3 cup dark chocolate chips. You won’t regret it.

**substitute the above spices with 2 tsp. commercial pumpkin pie spice.

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