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The Topless Baker pimps up his brownies with the help of some pimpk...sorry...pumpkin

Pumpkin Swirl Brownies


  • Brownie Mixture:

  • 250 grams Unsalted Butter

  • 500 grams Caster Sugar

  • 100 grams Cocoa Powder

  • 100 grams Self Raising Flour

  • 4 Eggs

  • Swirl Mixture:

  • 115 grams Cream Cheese

  • 115 grams Pumpkin Puree (Canned)

  • 1 Egg

  • 25 grams Caster Sugar

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg


  1. Start with the pumpkin swirl mixture. Beat the cream cheese (room temp), pumpkin, egg, caster sugar, ginger, cinnamon & nutmeg together until smooth. Set to one side.

  2. Melt the butter, sugar & cocoa powder over a double boiler.

  3. Sift in the flour and add the beaten eggs. Mix to combine

  4. Spread the brownie mixture over the base of a brownie tin, and then add big dollops of the pumpkin mix. Swirl the pumpkin mixture into the brownie with a toothpick.

  5. Bake at 180c for 22-25m or until a toothpick comes out clean. Cook them slightly less for a fudgier texture.

  6. Allow them to cool in the pan and then serve.

Pumpkin Swirl Brownies




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