Pumpkin Brownies

Procedure

First, let’s make the pumpkin purée. Wash the pumpkin, scoop out the seeds and cut it into large chunks. Spread them out on a baking tray lined with baking paper and place in an oven preheated to 200 degrees for about 20 minutes. Then remove the softened pumpkin and leave it to cool.
Meanwhile, prepare the batter. In a bowl, mix together the dry ingredients: flour, salt and baking powder.
In another bowl, mix the sugar into the melted and cooled butter, then gradually add the eggs one at a time. Finally, stir in the dry mixture until a dough forms.
Divide the dough into two halves. Mix the cocoa and melted chocolate into one of the halves. If the dough is too stiff, thin it out with a few tablespoons of milk.
Blend the pumpkin with 50 ml of milk until smooth. Add the cinnamon, coriander and nutmeg, and fold the pumpkin purée into the other half of the dough. If the resulting dough is too runny, add a little flour.
Grease a baking tray and sprinkle with grated coconut. Then, using a spoon, alternately spoon the chocolate and pumpkin batter into the tray so that the brownies have a lovely mix of colours.
Bake for about 40 to 55 minutes (depending on your oven and how runny or thick the mixture is) at 180 degrees.