The Topless Baker pimps up his brownies with the help of some pimpk...sorry...pumpkin
250 grams Unsalted Butter
500 grams Caster Sugar
100 grams Cocoa Powder
100 grams Self Raising Flour
115 grams Cream Cheese
115 grams Pumpkin Puree (Canned)
25 grams Caster Sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
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.
Melt the butter, sugar & cocoa powder over a double boiler.
Sift in the flour and add the beaten eggs. Mix to combine
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.
Bake at 180c for 22-25m or until a toothpick comes out clean. Cook them slightly less for a fudgier texture.
Allow them to cool in the pan and then serve.