Monday, 17 October 2016

Todays Recipe is from @Bishopston Supper Club.........Chocolate and Pumpkin Brownies!!

So as I wander around Bristol I am constantly, at the moment, being offered pumpkin recipes to try and I had one of these with my lovely friends at Bearpit Social last week and it was delicious!! Danielle, who's recipe it is, makes one, if not the, best brownie in Bristol as well as running Bishopston Supper Club, where Danielle concentrates on local produce, including meat that often comes from withing the city and veg that is often from her back garden!! Minimal food miles to say the least.
On a slightly different note I was shocked to say the least that Waitrose are offering 2 different types of pumpkin-one for carving and one for eating!! I am confused by this to say the least and all I can think is that they are grown on to be larger than the variety ought to be, making them somewhat dry. But what I would like to say is that Danielle's pumpkin puree recipe is good for any pumpkin however large it has become and can be frozen if needed too.
Also a word about Bearpit Social. If you come to Bristol you'll find the Bearpit at the bottom of the A38 and M32. It is a sunken roundabout that has some very definite issues but in it are some great businesses who are all about food. Bearpit Social is a fab cafe, which stocks delicious coffee and cakes as well as some awesome vegan lunches. Visit if you can, and also take a look at the Incredible Edible Bristol garden that is appearing in the space!!
So here is this brownie recipe. Below it is the pumpkin puree recipe too, which you will need for several more recipes as Danielle has shared several with me!

Pumpkin, pecan & salt caramel brownies
250g butter
250g 55% dark chocolate (drops or chopped)
Melt butter in a saucepan on a low heat then turn off heat & stir in the chocolate to melt. Leave to cool slightly.
240g caster sugar
4 medium eggs
Whisk eggs & sugar until pale, fluffy & doubled in volume.
90g plain or gluten free flour
75g cocoa powder 
(Sweeten 100g of the above pumpkin purée with a tbsp condensed milk or golden syrup and add ground cinnamon, mixed spice and finely grated nutmeg to taste. Add 1bsp cream cheese for a more cheesecake-style filling. Mix well & set aside.)
50g pecan nuts (optional)
50-100g salt caramel
Sift flour & cocoa powder into a bowl then fold into the sugar & egg mixture.
Fold in the melted butter & chocolate.
Ensure all is well mixed together without over beating and deflating the air bubbles.
Pour into a lined brownie tin. Spoon blobs of the spiced & sweetened pumpkin purée mixture, smaller blobs of salt caramel and roughly chopped pecan nuts on top of the brownie mixture then gently swirl around. Bake at 180c for about 20 mins ish. Every oven will be different, there needs to be a slight wobble when they're taken out. The brownies are best when still squidgy in the middle. Leave to cool then slice into portions.

And for the puree........
Pumpkin purée 
Place whole pumpkin or squash on a foiled oven tray and bake at 190-200c until soft, the time it takes will depend on the size. Leave to cool enough to handle then scoop out the flesh into a bowl, discarding the skin & seeds. Blitz in a food processor or with hand blender until smooth. Use as is with melted butter, salt & pepper stirred in for a tasty alternative to mash. Or use in puds etc.

It's worth pointing out that the puree can be made from any pumpkin, even those that are marked for carving rather than food.......

Back tomorrow with another of Danielle's recipes, this time for jam!!

If you want to know more about Bishopston Supper Club just click here!!

1 comment:

  1. These sound so delicious and I want to make them, but can't see where you've included the quantity of pumpkin puree to use. Thank you for all the yummy recipes. I love pumpkin and now have lots of other things I can make with them. A current favourite is a corn quesadilla with mashed pumpkin/squash, chilli and cheese with a bit of mashed avocado dip. Leah, Devon.