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Gooey Chocolate Bars with Pumpkin

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Adjust Servings:
170gr Stork
55gr Pecans Roasted, chopped
1/2 cup Pumpkin purée (you can buy this ready made or simply boil and then puree fresh pumpkin)
1 Eggs
500gr Brown Sugar Dark
1tsp Baking Powder
1tsp Cinnamon
1tsp Ground ginger
1/2 tsp Ground nutmeg
1/2 tsp Salt Sea salt
250gr Plain Flour All purpose
100gr Stork
85gr Unsweetened chocolate
30gr Cocoa Powder
200gr Granulated Sugar
2 Eggs
1 1/2tsp Vanilla essence
1/4tsp Salt Sea salt
30gr Plain Flour All purpose

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Gooey Chocolate Bars with Pumpkin

  • 55 Minutes
  • Serves 8
  • Medium



I recently found this recipe in my inbox in one of the precious newsletters I’m signed up to, to bring you the best recipes around. And of course, I had to try them. As in all my baking, I’m using Stork for butter to create the gooeyness that we’re seeking here. They are so darn delicious, the pumpkin ads a particular sweetness but there’s no way you’ll taste it. Let’s consider this part of our 5 a day. Shall we?

Image by cooking.nytimes.com 
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First things first. I begin by switching on the oven to 185°C and line the baking tray with parchment paper and then butter the paper for extra protection.


In a large pan, I melt the 170gr of Stork for about 5 minutes until browned and then let it cool, off the heat.


In a food processor or with a whisk, I beat together the pumpkin purée, egg, brown sugar and melted butter. Then I beat in the baking powder, cinnamon, ginger, nutmeg and salt.


I switched to a wooden spoon and gently fold in the flour and then the toasted pecans.


We can now start deliciousness 2.0 – the chocolate batter. I melt the chocolate in a Bain Marie and then add 100gr of Stork, stirring until smooth.


More chocolate, of course. I now whisk in the cocoa powder and sugar, then the eggs one vanilla and salt. Using a wooden spoon, I gently fold in the flour.


Time to roll. Spread a scoop of pumpkin batter and chocolate batter into the prepared pan, alternating the scoops. I then drag the knife across the batters to create a swirly texture.


Bake for about 25 to 35 minutes. Cool completely before serving.

The Cook

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