FOOD

Pumpkin Swirl Brownies

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

FOOD

Pumpkin Swirl Brownies

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

Ingredients

  • 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

Steps

  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.