PUMPKIN AND CHOCOLATE BROWNIES
1oz butter
2 1/2oz cream cheese
3 1/2oz caster sugar
1 egg
3 1/2fl oz pumpkin purée
1tsp vanilla extract
1/2tsp ground ginger
2 1/2oz plain flour
FOR THE CHOCOLATE MIXTURE
7oz unsalted butter
7oz dark chocolate (70 per cent cocoa solids), chopped
3 large eggs
10 1/2oz granulated sugar
2tsp vanilla extract
4 1/2oz plain flour
Pinch of salt
3 1/2oz pecans, roughly chopped
1. Preheat the oven to 180C/160C fan/gas 4. Grease and line a rectangular baking tin, approximately 20cm x 30cm (8-12in) and 3-4cm (1 1/4-1 1/2in) deep, with greaseproof or parchment paper. To make the pumpkin mixture, beat all the ingredients together until smooth. Keep to one side. For the chocolate mixture, melt the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave.
2. In a separate bowl, beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy. Mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.
3. Pour the chocolate mixture into the lined baking tin and level off the surface. Using a tablespoon, drop dollops of the pumpkin mixture all over the top, and then, using the back of a table knife, loosely swirl it into the chocolate mixture.
4. Place in the oven and cook for about 25 minutes, until the top is cracking and the centre is just set. Leave to cool in the tin for 40-45 minutes before cutting into bite-sized squares.
