These Marbled pumpkin cheesecake brownies are perfect for sharing. Made using a sweet homemade pumpkin puree, this recipe is sure to be a hit.
- Serves24
- Cook time45 minutes
- Prep time25 minutes, + 1 hour cooling time
Ingredients
- 150g butter, chopped
- 300g dark chocolate, chopped
- 1 cup (220g) caster sugar
- 3 Coles Australian Free Range Eggs
- 1 1/4 cups (185g) plain flour
- 1/4 cup (25g) cocoa powder
- 1/4 cup (60g) sour cream
- 250g cream cheese, softened
- 1 cup (400g) pumpkin puree
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Method
Step 1
Preheat oven to 160°C. Grease and line a 20cm (base measurement) square cake pan with baking paper, allowing 2 sides to overhang.Step 2
Combine the butter and chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter and chocolate melt. Remove from heat.Step 3
Add 2/3 cup (150g) of the sugar and stir to combine. Add 2 of the eggs and stir to combine. Add the flour, cocoa powder and sour cream. Stir to combine.
Step 4
Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until well combined. Add the remaining egg and pumpkin puree and beat until just combined.Step 5
Spoon the chocolate mixture and cream cheese mixture, alternating, over the base of the pan. Use a skewer to swirl to create a marbled effect. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.
Marbled pumpkin cheesecake brownies
- Serves24
- Cook time45 minutes
- Prep time25 minutes, + 1 hour cooling time
Ingredients
- 150g butter, chopped
- 300g dark chocolate, chopped
- 1 cup (220g) caster sugar
- 3 Coles Australian Free Range Eggs
- 1 1/4 cups (185g) plain flour
- 1/4 cup (25g) cocoa powder
- 1/4 cup (60g) sour cream
- 250g cream cheese, softened
- 1 cup (400g) pumpkin puree
Description
These Marbled pumpkin cheesecake brownies are perfect for sharing. Made using a sweet homemade pumpkin puree, this recipe is sure to be a hit.
Method
Step 1
Preheat oven to 160°C. Grease and line a 20cm (base measurement) square cake pan with baking paper, allowing 2 sides to overhang.Step 2
Combine the butter and chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter and chocolate melt. Remove from heat.Step 3
Add 2/3 cup (150g) of the sugar and stir to combine. Add 2 of the eggs and stir to combine. Add the flour, cocoa powder and sour cream. Stir to combine.
Step 4
Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until well combined. Add the remaining egg and pumpkin puree and beat until just combined.Step 5
Spoon the chocolate mixture and cream cheese mixture, alternating, over the base of the pan. Use a skewer to swirl to create a marbled effect. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.