Chocolate Pumpkin Brownie | Recipe
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
17 September 2025
Pumpkins are synonymous with autumn like no other vegetable. They are not only suitable for savoury dishes, but also work very well as an ingredient in baking, e.g. for cakes. In our recipe, we combine pumpkin with a moist chocolate brownie. The cake consists of two layers that contrast beautifully in colour. For extra chocolatey indulgence, sprinkle some additional chocolate pieces on top before baking.
Ingredients
Serves 8
For the cake:
3
eggs
160 g
cane sugar
160 g
flour
1 tsp
baking powder
90 g
butter
100 g
VIVANI Milk Cooking Chocolate
200 g
pumkin (e. g. Hokkaido oder Butternut)
40 g
sunflower oil
1 tsp
cinnamon
For the topping:
a few pieces of VIVANI Milk Cooking Chocolate
making
working time
20 minutes
baking time
25-30 minutes
level of difficulty
easy
N°
01
Beat the eggs and sugar in a bowl until fluffy. Slowly add the flour, add the baking powder and stir until smooth.
02
Cut the pumpkin into small cubes, steam until soft and purée until smooth.
03
Meanwhile, melt the cooking chocolate with the butter in a bain-marie and set aside.
04
Halve the brownie batter. Add the pumpkin purée, oil and cinnamon to one half and mix. Add the chocolate to the other half and mix in.
05
Pour the chocolate brownie batter into a rectangular brownie tin (approx. 30 x 20 cm) lined with baking paper and smooth the surface. Pour the pumpkin brownie mixture on top. Sprinkle a few pieces of cooking chocolate over the top and bake in a preheated oven at 175 ℃ for 25-30 minutes.
Milk Cooking Chocolate
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