2026cm12



100g
70g
50g
30g
2


100g
100g
20g
1




1.180

2.

3.(2)

4.600W3-4

5.(4)

6.(3)18020-25

7.

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(English Recipe)

Marble Pumpkin Brownies
Servings: 12

INGREDIENTS
Brownie Batter
100 grams dark chocolate, chopped
50 grams unsalted butter
30 grams sugar
2 large eggs
70 grams pancake mix

Pumpkin Batter
100 grams pumpkin, peeled and diced
100 grams cream cheese, softened
20 grams sugar
1 large egg

Caramel sauce, for serving

PREPARATION
Preheat the oven to 350F (180C). Line an 8 x 10-inch baking dish with parchment paper.
Bring a medium pot filled with a couple inches of water to a simmer.
Add the dark chocolate and butter to a medium heat-proof bowl. Set the bowl over the simmering water (make sure its not touching the water), and stir until the chocolate and butter are melted and smooth. Remove the bowl from the water.
Add the sugar and whisk well. Add the eggs and whisk to combine. Add the pancake mix and fold with a rubber spatula to incorporate. Set the brownie batter aside.
Add the pumpkin to a small microwave-safe bowl and cover with plastic wrap. Microwave at 600W for 3-4 minutes, until tender. Mash the pumpkin until smooth, then let cool.
In a medium bowl, combine the cream cheese, sugar, and the mashed pumpkin and mix well with a rubber spatula. Whisk in the egg until incorporated.
Spread half of the brownie batter in the bottom of the prepared baking dish. Pour the pumpkin batter over the brownie batter and spread in an even layer. Dollop the remaining brownie batter over the pumpkin batter with a spoon and use a bamboo skewer to swirl the batters together in a marble pattern.
Bake for 20-25 minutes, until a toothpick inserted in the brownies comes out with a few moist crumbs attached.
Slice into 12 bars and drizzle with caramel sauce, then serve.
Enjoy!