Serves: 6
Pumpkin Brownies
- Prep Time
- 45 min.
- Cooking Time
- 30 min.
- Method
- Indirect
- Prep Time
- 45 min.
- Cooking Time
- 30 min.
- Method
- Indirect
Ingredients
- ½ small pumpkin
- 90g cocoa powder
- 1 tsp vanilla extract
- 150g butter
- 150g walnuts, roughly chopped
- 280g caster sugar
- 100g plain chocolate, roughly chopped
- 125g plain flour
- 3 eggs
Instructions
- Set the barbecue up for roasting (in-direct method).
- Grease and line a large Weber Drip Tray.
- Cut the pumpkin into 8 even pieces, brush with oil and roast skin side down for 45 minutes.
- Meanwhile, melt the butter in a large pan, and add the cocoa. Take off the heat and add the caster sugar, stir until dissolved. Add the eggs, one at a time, beating hard, then add the vanilla extract, walnuts and chocolate. Finally stir in the flour.
- When the pumpkin is cooked puree the flesh with a stick blender and fold into the mix.
- Pour into the prepared drip tray. Place the tray on another upturned drip tray to protect the bottom from too much heat. Bake for about 30 minutes or until cooked through, making sure it's still gooey in the middle.
No tricks, just treats! These pumpkin brownies are sure to be a hit at any Halloween barbecue party.
Method:
Ingredients
- ½ small pumpkin
- 90g cocoa powder
- 1 tsp vanilla extract
- 150g butter
- 150g walnuts, roughly chopped
- 280g caster sugar
- 100g plain chocolate, roughly chopped
- 125g plain flour
- 3 eggs
