Naughty Pumpkin Brownies
These brownies are incredible! The classic chocolate brownie gets a Halloween-y makeover here, with perhaps the world's best flavour, pumpkin spice, and a generous layer of creamed pumpkin running through the middle. Guaranteed to wow anyone, these brownies are a real twist on the classic brownie flavour, tasting simultaneously more grown-up and also more extravagant, leaving a pleasant taste on your tongue. You can thank us later.
Servings
Ingredients
For the recipe
<item-todo-done>2 pack(s) of Bosh! Brownie Mix<item-todo-done><item-todo-done>½ can of pumpkin<item-todo-done><item-todo-done>170g plant-based cream cheese<item-todo-done><item-todo-done>35g sugar<item-todo-done><item-todo-done>100g oreos - roughly 9 cookies<item-todo-done><item-todo-done> oil for greasing<item-todo-done><item-todo-done>90g Biscoff spread<item-todo-done><item-todo-done> plant-based edible eyes - optional<item-todo-done><item-todo-done>1 tbsp pumpkin spice - shop bought<item-todo-done>
Ingredients
For the recipe
<item-todo-done>4 pack(s) of Bosh! Brownie Mix<item-todo-done><item-todo-done>1 can of pumpkin<item-todo-done><item-todo-done>340g plant-based cream cheese<item-todo-done><item-todo-done>70g sugar<item-todo-done><item-todo-done>200g oreos - roughly 9 cookies<item-todo-done><item-todo-done> oil for greasing<item-todo-done><item-todo-done>180g Biscoff spread<item-todo-done><item-todo-done> plant-based edible eyes - optional<item-todo-done><item-todo-done>2 tbsp pumpkin spice - shop bought<item-todo-done>
Before you start
Preheat oven to instructions on the brownie mix box | 2 large mixing bowls | Warm the cream cheese to room temperature | 20 x 30cm cake tin | Parchment paper | Spatula
For the brownie mix
- Line the cake tin with the parchment paper, making sure there’s a good overhang (this excess will act as handles to remove the brownie from the tin when it comes out of the oven)
- Make the brownie mix according to the pack instructions (or following the recipe below)
- Chop the oreos into quarters and stir ¾ of them through the brownie mix, keeping the rest for decoration
- Keep aside
For the pumpkin mix
- Warm the cream cheese in a microwave for 30 seconds to soften it slightly, being careful not to overheat it
- Add the pumpkin, softened cream cheese, spice mix and sugar to a large mixing bowl
- Use a whisk to beat until very smooth
For the brownies
- Pour half the brownie mix into the bottom of the lined brownie tin and smooth it out with a spatula
- Next, spoon over the pumpkin mix and spread it evenly across the top of the brownie mix, forming a full layer
- Carefully pour over the rest of the brownie mix and use a spatula to smooth over the top
Cooking the brownies
- Warm the biscoff in the microwave for 30 seconds to soften it slightly
- Use a spoon to pour and drag swirls of the biscoff randomly over the top of the brownie, decorating the whole top
- Run a skewer through the biscoff swirls to create a beautiful marbling pattern
- Push the remaining oreo chips into the mix
- Place in the oven for 40-50 minutes
- The brownie is cooked when a skewer (or fork) poked into the brownie comes out clean (if it’s not ready, give it a few more minutes then check again)
Remove and serve
- Remove from the oven and allow to cool
- Use the baking parchment to pull the brownie out and place on a chopping board, cut into squares and serve!
- If you’re feeling extra Halloweeny, decorate with a few pairs of vegan edible eyes!