Gluten Free Pumpkin Swirl Cheesecake Brownies
(Dairy + Gluten Free)
They’re super scrummy, extra squidgy and full of autumnal spice.
Serves: 12 brownies Prep Time: 20 mins
Cooking Time: 30 mins
What you need:
For the brownies
- 1x 400g Delicious Alchemy Chocolate Brownie Mix
- 100g unsalted butter or dairy free alternative
- 2 large eggs
For the pumpkin swirl filling:
- 100g canned pumpkin puree*
- 85g cream cheese or dairy free alternative
- 1 large egg
- 40g light soft brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.
Place all the pumpkin filling ingredients into a bowl and beat together with an electric mixer on low speed until smooth. Set aside.
Add the brownie mix to another bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well.
Spread three-quarters of the brownie mix into the prepared tin. Pour the pumpkin swirl filling evenly over the top of the brownie batter. Place spoonfuls of the remaining brownie batter evenly over the pumpkin layer. Use a knife or skewer to swirl through the mix several times to create a marbled effect
Bake for 30 minutes or until a skewer inserted in the centre comes out almost clean. The cheesecake topping should still have a slight wobble. Cool to room temperature in the tin, then place in the fridge to chill for at least 2 hours before cutting into squares.
Store in the fridge.