A chocolate classic in an autumn version. It won’t end with just one piece

Brownie is a popular American cake. Strongly chocolatey, heavy, moist and very appetizing. Its characteristic, slightly chewy consistency and intense cocoa flavor make it difficult to stop at just one piece. Classic brownies are prepared with butter, dark chocolate, eggs, sugar and a little flour, but without baking powder. This keeps the cake low, dense and moist in the middle.

In the autumn version, baking takes on a new character. The second, aromatic one is added to the chocolate mass pumpkin layer. It is prepared with pumpkin puree, cream cheese, powdered sugar and a bit of cinnamon. This mixture makes pumpkin brownie becomes a delicious, warming dessert.

Ingredients:

Brownie:

• 200 g sugar,
• 200 g of butter,
• 200 g dark chocolate,
• 80 g of wheat flour,
• 40 g kakao,
• 80 ml of water,
• 4 eggs.

Pumpkin layer:

• 200 g pumpkin puree,
• 220 g of cream cheese,
• 60 g of powdered sugar,
• half a teaspoon of cinnamon.

How to do it:

1. Make the pumpkin layer. Mix all ingredients until smooth. Prepare a 24 x 24 cm form. Line it with baking paper in such a way that it is easy to grab it from the outside later. Spread the pumpkin layer evenly. Place the tray in the freezer for about 40 minutes.
2. Prepare the brownies. Pour water into the pot, add sugar and bring to a boil. Remove from the heat, add the chocolate, breaking it with your hand, and the butter. Stir until the ingredients dissolve well. Set aside.
3. Beat the eggs in a large bowl. Add flour and cocoa. Mix. Now pour the previously prepared chocolate mass and mix briefly until the ingredients are combined. Divide the dough into two parts.
4. Take the pumpkin layer out of the freezer and carefully remove it using baking paper. Now assemble the pumpkin brownie. Place half of the chocolate cake on the bottom of the baking tray. Carefully fold in the pumpkin layer. Cover it with the second part of the brownie.
5. Put the tray in the oven preheated to 175°C and bake for about 40-45 minutes. The edges of the pumpkin brownie should be cooked, but the center may still be gooey. This will keep the cake moist when cut.

Source: Terazgotuje.pl