Chocolate and Pumpkin Brownie Recipe

Brownie: Preheat the oven to 170°C and butter a 20 x 30 cm pan. Make a cream by whisking the butter and sugar, then add the eggs one by one. Melt the chocolate using a double boiler. Let it cool slightly, then add it to the mixture (butter, eggs, and sugar) and mix well.

Sift the flour, cocoa powder, and baking powder together. Cut the pumpkin into pieces and steam for 30 minutes. Mix the chopped cashews and diced pumpkin. Combine everything and pour into the mold. Bake in the oven for 20-25 minutes at 170°C.

Chocolate ganache: Bring the cream to a boil for about 30 seconds and add the chopped chocolate. Let it melt for 1 minute, then whisk to achieve a smooth texture.

Gradually add the butter, whisking continuously until the ganache is smooth and shiny. Unmold the brownie. Cover the edges and the top of the brownie with the ganache. Melt the white chocolate in a double boiler, and once it is liquid, pour it over the top of the brownie, creating lines on the dark chocolate.

To finish, for more information > http://ecoledubayon.org/actions/le-livre-de-patisserie/