Pumpkin brownies with walnuts

Ingredients for 1 servings:

• 110 g butter
• 170 g dark chocolate coating
• 150 g sugar
• 1 pinch of salt
• 3 eggs
• 145 g flour
• ½ tsp cinnamon
• 1 packet of vanilla sugar
• 110 g cream cheese
• 30 g butter
• 50 g sugar
• 1 egg(s)
• 15 g flour
• 100 g pumpkin puree, see note
• 1 tsp spice mix (Pumpkin Pie spice), see note
• 25 g chocolate chips
• 25 g walnuts

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

for a brownie pan approx. 20 cm x 20 cm

Preheat the oven to approximately 160°C (convection oven). Line a 20 cm x 20 cm brownie pan with baking paper. For the brownie batter, melt the butter and chocolate coating. Stir in the sugar and salt and let cool slightly. Beat in the eggs one at a time and add the vanilla. Briefly stir the flour and cinnamon into the batter. Pour the finished batter into the pan and set aside. For the pumpkin batter, beat the cream cheese with the butter and sugar. Then add the egg, flour, puree, and spices and mix. Spread the pumpkin batter over the brownie batter and carefully draw patterns with a knife. Distribute the chocolate chips and nuts over the batter. Bake in the middle rack of the oven for approximately 25-30 minutes. Do not bake the batter all the way through to achieve the typical moist brownie consistency. The batter should therefore still jiggle slightly when it comes out of the oven. Note: the pumpkin puree is easy to make. For example, cut a Hokkaido pumpkin into pieces and cook it in a pot, oven, or microwave with a little water until soft, then puree it. Pumpkin pie spice can be replaced with your own spice blend of cinnamon, cloves, ginger, nutmeg, and allspice. The topping can be varied with various nuts, etc. Double the amount makes about one baking sheet.