Halloween Brownies

Ingredients

• 600 g Hokkaido pumpkin
• 75 g whole cane sugar
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1 pinch ground nutmeg
• 200 g dark chocolate (at least 70% cocoa)
• 90 g agave syrup
• 0.5 tsp vanilla powder
• 175 g room‑temperature butter
• 1 pinch salt
• 5 eggs
• 100 g spelt flour type 1050
• 1 tbsp baking powder
• 50 g cocoa powder
• 200 g cream cheese (40% fat in total)

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds and cut flesh into strips. Place on a parchment‑lined tray and bake in preheated oven at 200 °C (180 °C fan or gas level 3) for about 40 minutes.

2. 2.

   Remove pumpkin, blend with whole cane sugar, cinnamon, ginger and nutmeg until smooth, then let cool.

3. 3.

   Coarsely chop chocolate and melt over a double boiler.

4. 4.

   Whisk agave syrup with vanilla powder, butter and salt until creamy. Add eggs one at a time. Fold in melted chocolate. Mix flour, baking powder and cocoa powder, then fold into the agave‑chocolate mixture. Pour batter into pan and smooth top.

5. 5.

   Stir pumpkin puree with cream cheese and remaining eggs. Spoon this mixture into the pan and swirl with a wooden spoon through the chocolate batter to create a marbled effect.

6. 6.

   Bake at 200 °C (180 °C fan or gas level 3) for 30–35 minutes. Remove, cool completely and cut into pieces.