Spiced chocolate and pumpkin brownies

Huile d'olive de Provence PDO
Intense flavour
Brownies épicé chocolat-potiron
Photo credit: Céline de Cérou
Fancy a lovely autumnal dessert? This spiced (allspice or cinnamon and aniseed) brownie with chocolate and pumpkin purée is perfect and easy to make. It’s the perfect opportunity to make an original sweet treat using pumpkin and olive oil. Have you ever given it a go? Top it with a few ‘vampire’ marshmallows and other decorations – it’s also a great recipe idea for Halloween.
A PDO
Preparation
20 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Recipes for children World cuisine Dessert Brunch and breakfeast Vegetarian Automn Winter

Ingredients

A PDO
For 6 personnes
For the chocolate batter:
  • 200 g dark chocolate
  • 100 g Provençal olive oil PDO
  • 150 g sugar
  • 85 g of flour
  • 3 eggs + 1 egg yolk
  • 1 c. à café baking powder
For the pumpkin pastry:
  • 175 g mashed pumpkin
  • 25 g sugar
  • 15 g of flour
  • 1 egg
  • 1 c. à café ground cinnamon and a pinch of ground aniseed (or 2 teaspoons of mixed spice)

Tip

Whilst your pumpkin is cooking, why not set some aside for other savoury recipes (soup, purée, etc.)! Choose a Provence olive oil PDO (intense flavour) for its herbaceous, raw artichoke flavours, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO… or a French olive oil of the Aglandau or Bouteillan variety, Picholine...

Instructions

  • Preheat the oven to 170°C.

  • Prepare the chocolate batter: melt the chocolate in a bain-marie, then add the PDO olive oil from Provence in several batches, mixing well after each addition.

  • Beat the whole eggs and the egg yolk with the sugar in a mixing bowl.

  • Stir in the melted chocolate, then the flour and baking powder. Stir well.

  • Prepare the pumpkin batter: beat the egg and sugar together in another mixing bowl.

  • Add the pumpkin purée, the spices and finally the flour. Mix well.
  • Pour the chocolate batter into a buttered brownie tin.
  • Cover with the pumpkin mixture. Mix the two mixtures together, creating a marbled effect using a knife.
  • Bake for 35 minutes.
  • Leave to cool, then turn out of the tin.

Tip

Whilst your pumpkin is cooking, why not set some aside for other savoury recipes (soup, purée, etc.)! Choose a Provence olive oil PDO (intense flavour) for its herbaceous, raw artichoke flavours, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO… or a French olive oil of the Aglandau or Bouteillan variety, Picholine...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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