Pumpkin chocolate squares are a beautifully spiced autumn bake studded with a generous amount of chocolate chips. The texture sits somewhere between a blondie, a brownie and a soft cookie – slightly dense, wonderfully moist and meant to be that way. Perfect for a lunchbox, a mid-morning treat or an indulgent dessert. With plenty of chocolate to boost those feel-good endorphins… what more could you want?
Ingredients for the pumpkin chocolate squares:
- 230 g unsalted butter
- 110 g caster sugar
- 110 g light soft brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 230 g pumpkin purée
- 250 g plain flour
- 1 teaspoon bicarbonate of soda
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon mixed spice
- a generous pinch of salt
- 250 g chocolate chips or finely chopped dark chocolate
All ingredients should be at room temperature.
In the bowl of a stand mixer, cream together the butter and both sugars until pale and fluffy. Add the egg and vanilla extract and beat until combined. Mix in the pumpkin purée. Sift the flour, bicarbonate of soda, salt and spices directly into the bowl. Fold together with a spatula until just combined. Stir in 200 g of the chocolate chips, reserving the remaining 50 g for the top.
Line a 23 x 33 cm baking tin with baking parchment. Spread the batter evenly into the tin and smooth the surface. Sprinkle over the reserved chocolate chips.
Bake at 175°C for 30-35 minutes. The centre should remain soft and slightly fudgy. Remove from the oven and allow to cool completely in the tin. Remove from the tin and cut into squares.
Enjoy!
Recipe source: What’s Gaby Cooking.
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