• 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.