October 28, 2013

Walnut Pumpkin Cheesecake Swirl Brownies


If this post doesn't scream Autumn/Halloween I don't know what does. I may as well give up. 

I've got black and orange coloured brownies...I'll elaborate on them in a minute...a cute pumpkin decoration and crunchy, colourful, dried autumn leaves. 

Autumn central up in here. 


The story with these brownies? Well quite plainly it's a short and sweet story. A story that begins with  chocolate, butter, sugar, cocoa powder, walnuts, pumpkin purée, cream cheese and ends with pumpkin cheesecake swirl walnut brownies. My kind of story. It's got a great ending. 

Simply? They're really nice. Real nice to make. Real nice to look at.  Best bit though? They're real nice to eat. Reaaaallllyy nice to eat. 


*New segment: stop and stare at the above picture until your eyes hurt*

When I cut into these brownies, I found something delicious. A squishy, gooey, chocolatey pocket of brownie heaven. This is what baking is all about!


I'm a fudgy brownie fan and this is what these brownies are. They are chewy around the edges and unctuous and fudgy in the centre WITH a tangy, creamy pumpkin cheesecake swirl on top. I mean, can I give you anything else?

If you're looking for tinned pumpkin purée, Fallon & Byrne are selling this brand and this is the one I used. 

Enjoy,

Holly, x


The ingredients above just screams autumn..the colours are so moody...I just love them! Autumn is my absolute FAVE! 

For these brownies we will be using pumpkin purée, caster sugar, eggs and cream cheese to make a vibrant orange swirl in a fudgy walnut studded brownie.  

I love food. 


First things first get the chocolate melting. 

Place the chocolate, butter, caster sugar and muscovado sugar in a medium-large sized saucepan and melt over a low heat, stirring occasionally. 


As the chocolate is melting, sort out your pumpkin cheesecake mix situation. Very simple-mix together the pumpkin purée, cream cheese, egg and caster sugar until smooth. 


Once the chocolate is melted, set it aside and allow it to cool slightly. 


Once cooled, crack and mix the other four eggs in one at a time.


Still working in the saucepan...


...sieve over the plain flour, cocoa powder, baking powder and salt. 


With a spatula or wooden spoon, half fold in the flour before adding the chopped walnuts.


Continue folding until the flour is just mixed in. 


The walnut studded brownie mix and pumpkin cheesecake mix come together to make these autumnal brownies! 


Pour the brownie mix into the base of a lined 25x35cm baking tray and blob on spoonfuls of the pumpkin cheesecake mix. 


Using the tip of a knife or a toothpick, swirl the two mixes together the create the prettiest swirliest pattern! 

Bake at 180C for 40-45 minutes. 


Once baked, remove from the oven and allow to cool for at least 4-6 hours before slicing!

Recipe, Makes 15-20, depending on how large you cut them. 

200g Unsalted Butter
200g Good Quality Dark Chocolate
350g Caster Sugar
150g Dark Muscovado Sugar
4 Eggs
200g Plain Flour
4 Tablespoons Good Quality Cocoa Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
100g Chopped Walnuts

Pumpkin Cheesecake Mix

1x 400g Tin Solid Packed Pumpkin Purée
250g Cream Cheese
1 Egg
5 Tablespoons Caster Sugar

Preheat the oven to 180C and grease and line a 25x35cm baking tray with non-stick paper. 
Melt, over a low heat, the butter, chocolate, caster sugar and muscovado sugar in a medium-large sized saucepan. 
Once melted set aside to cool slightly.
As the chocolate is melting prepare the pumpkin cheesecake mix by whisking all the ingredients together until smooth. . 
One at a time, crack the the four eggs into the slightly cooled chocolate mix and stir well to combined. 
Sieve over the flour, cocoa powder, baking powder and salt.
Gently half mix the flour in, add the walnuts and continue mixing until the flour is just blended. 
Pour the brownie mix into the base of the lined baking tray, spoon the cheesecake mix in blobs on top of the brownie. 
Using the tip of a knife or a toothpick swirl the two mixes together creating a lovely swirly pattern. 
Bake at 180C for 40-45 minutes.
Remove from the oven and allow to cool for at least 4-6 hours before slicing-patience is a virtue!

2 comments:

  1. Believe that life is worth living, and your belief will help create the fact.

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  2. Lovely cake. Looks great. I would love another soup recipe like the tuscan soup. Or ideas for healthy winter lunches for the lunch box?
    Thanks! Keep up the lovely work.

    ReplyDelete