Moist pumpkin brownies

Ingredients for 1 servings:

• 400 g pumpkin(s), e.g. butternut
• 100 g double cream cheese
• 100 ml water
• 4 tbsp sugar
• 1 tsp cinnamon powder
• ½ tsp ginger powder
• ½ tsp turmeric powder
• ½ tsp nutmeg, freshly grated
• 300 g dark chocolate
• 200 g butter
• 4 eggs
• 100 g brown sugar
• 100 g sugar
• 80 g flour, alternatively gluten-free flour mix from Schär
• 50 g baking cocoa
• 1 tsp salt
• ½ tsp baking powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

perfect in autumn, juicy and spicy, gluten-free possible, for a square baking dish

Peel the pumpkin, remove the soft insides and seeds, and cut into small cubes. Sauté the pumpkin cubes with the water, sugar, and spices in a small saucepan over low heat until soft. Add a little more water if necessary. Once the pumpkin can be easily mashed, puree it with the cream cheese. Add a little more spice, especially cinnamon, if desired. It can be a little more strongly seasoned to ensure the flavor comes through well in the end. While the pumpkin mixture is cooling, prepare the batter. To do this, melt the chocolate in a double boiler or carefully in the microwave. Beat the softened butter with the sugar and eggs until fluffy. Fold in the melted chocolate. Combine the flour, cocoa, salt, and baking powder and mix in as well. Grease a brownie pan and pour in the batter. Pour the cooled pumpkin mixture over the batter and fold in lightly to create a nice marbled texture. Bake the batter in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes on the middle rack. It should still be slightly moist inside, typical American style. Do the toothpick test. Remove from the pan and let it cool completely in the pan. If you like, you can now drizzle with chocolate glaze. Tip: The dough can also be wonderfully refined with nuts, such as pecans or walnuts, or chocolate chips. Those on a gluten-free diet can simply use a 1:1 gluten-free flour blend, such as Schär, instead of the flour, or replace some of the flour with ground almonds. Make sure to use gluten-free baking powder.