Pumpkin Brownies

Recipe courtesy of The Lost Recipes by Ross Dobson, Echo Publishing, RRP $39.99

Sourced

CAIRNS

QUEENSLAND

1939

Makes 16 pieces

First, a quick word on brownies in old Australian recipes. They do not fit the American concept of a brownie, so keep this in mind. They rarely, if ever, used chocolate. Rather, they were much more like a dried fruit and spice–laden flat cake cut into rectangles.

Of the recipes I came across, this may be the one I loved the most. Initially it turned out to be an unmitigated failure. But I persevered, tweaking and tweaking. I reckon I got there. The fragrant spices here can only be consumed accompanied by one hot beverage: coffee, preferably a flat white. One more thing, try to avoid boiling the pumpkin before mashing: it will be too wet.  Steaming the pumpkin is much better.

Ingredients

• 200 g peeled and seeded pumpkin, in one or two pieces
• 1 / 2 cup (125 g) butter
• 1 loosely packed cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups self-raising flour
• 1  / 2 teaspoon ground cinnamon
• 1 / 4 teaspoon ground nutmeg
• 1 cup walnuts

Method

Preheat the oven to 170°C. Grease and line a 20 x 30 cm slice tin, ensuring some of  the baking paper overhangs the sides.

Steam the pumpkin for 30 minutes, until really soft. Cool slightly and mash.

In a small saucepan on medium heat, melt the butter, sugar and vanilla until combined. Pour into a bowl and beat in the eggs. Stir in the flour, cinnamon, nutmeg, walnuts and pumpkin.

Pour the batter into the tin and bake for 40–45 minutes until golden. Set aside to cool in the tin and then use the baking paper to lift it out. Cut lengthways down the middle, then cut across to make 16 rectangular pieces to serve.