Method

1. 1.

   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
   
   

2. 2.

   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)
   

3. 3.

   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

4. 4.

   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
   

5. 5.

   Pour half the brownie mix into the bottom of the lined brownie tin and smooth it out with a spatula

6. 6.

   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
   

7. 7.

   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

8. 8.

   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 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!