Pumpkin Swirl Brownies
Inspired by techniques from America's Test Kitchen.
Chocolate brownies with a spiced pumpkin and cream cheese swirl.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 223 kcal |
| Protein | 3.2 g |
| Carbohydrate | 26.2 g |
| of which sugars | 18 g |
| of which free sugars | 17.2 g |
| Fat | 12 g |
| of which saturates | 4.4 g |
| Fibre | 1.8 g |
| Salt | 0.3 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Pumpkin swirl
- 115 g full-fat cream cheese
- 180 g canned pumpkin purée (unsweetened)
- 25 g caster sugar
- 8 g plain flour about 1 tbsp
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 pinch ground nutmeg
Brownie
- 105 g plain flour
- ½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 115 g unsweetened (100%) chocolate, finely chopped
- 250 g caster sugar
- 80 g neutral oil (rapeseed or sunflower)
- 2 large eggs, at room temperature
- 2 tbsp whole milk
- 1 tsp vanilla
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Pumpkin. Microwave the cream cheese for 20-30 s to soften, then whisk in the pumpkin, sugar, flour and spices until smooth.
- 3
Batter. Combine the flour, baking powder and salt. Melt the chocolate with the oil, stir in the sugar, then the eggs, milk and vanilla, and fold in the dry mix.
- 4
Marble. Spread half the chocolate batter in the tin, spoon over half the pumpkin, then repeat. Swirl the two together with the tip of a knife.
- 5
Bake. Bake 35-40 min, until a skewer in a chocolate area comes out with only a few moist crumbs.
- 6
Cool. Cool in the tin, then chill 1 h before cutting into 16. Keep refrigerated.
Storage
Keep covered in the fridge for up to 4 days.
