- 1:25 Prep
- 0:45 Cook
- Makes 24
- Capable cooks
For the ultimate dessert combo you can’t beat these decadent pumpkin, chocolate and cheesecake brownies.
Ingredients
- 150g butter, chopped
- 300g dark chocolate, chopped
- 1 cup (220g) caster sugar
- 3 Coles Brand 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
Method
- Step 1Preheat oven to 160C. Grease and line a 20cm (base measurement) square cake pan with baking paper, allowing 2 sides to overhang.
- Step 2Combine 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 3Add 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 4Use 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 5Spoon 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.
- Low sodium
- Lower gi
Nutrition
1023 kj
Energy
16g
Fat Total
10g
Saturated Fat
1g
Fibre
4g
Protein
93mg
Sodium
14g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Pumpkin Puree: Bake 800g unpeeled butternut pumpkin, halved, cut-side down, on a baking tray at 180C until tender. Cool. Scoop out flesh and process until smooth. Makes 600g puree.
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- Publication: Coles
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