Best Harrys Spiced Winter Chocolate Brownies Cook Yourself Thin Recipes

Harry's Spiced Winter Chocolate Brownies -- Cook Yourself Thin image

Provided by Mirj2338

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

400 g pumpkin, peeled and cut into smallish chunks (any variety is good except butternut squash)
150 g dark cooking chocolate (at least 70 per cent cocoa)
1 teaspoon cinnamon
200 g ground almonds
50 g cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons honey
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 medium eggs
1 teaspoon pink peppercorns, crushed (to garnish) (optional)

Steps:

Preheat a conventional oven to 160degrees Celsius Grease a 27 cm x 20 cm tin lightly with vegetable oil and a brush (I just use parchment paper and skip the oil).
Pop the pumpkin in a heatproof bowl with a small pool of water (you don't even need the water, the pumpkin will release plenty of liquid on its own) and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
Meanwhile, measure out the cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
Add the broken chocolate and leave to melt.
Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
Pour into the prepared tin, sprinkle over the roughly ground pink peppercorns (if using) and place in the middle of the oven for 35 minutes exactly. Allow to cool in the tin before serving.

Sheet-Pan Brownie Thins image

Provided by Rhoda Boone

Yield Makes about 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cold large eggs
1/2 cup all-purpose flour
1 cup finely chopped walnuts, pecans, or mini chocolate chips

Steps:

Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
Do Ahead
Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.