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By Matthew Kadey
2 tbs low-fat cream cheese, room temperature
½ cup plus ¼ cup sugar
½ cup canned pumpkin (available from David Jones) or cooked, pureed pumpkin
3 large eggs, room temperature
1 cup plus 2 tbs wholemeal plain flour
1 tsp cinnamon, divided
170g cooking chocolate, chopped
2 tbs unsalted butter
⅓ cup unsweetened cocoa powder
1 cup stout beer, room temperature
1 tsp vanilla extract
½ tsp baking powder
¼ tsp cayenne powder (optional)
¼ teaspoon salt
1 Preheat oven to 175°C. Lightly grease a 20-centimetre square baking pan. In a bowl, stir together cream cheese, ¼ cup sugar, pumpkin, one egg, two tablespoons flour and ½ teaspoon cinnamon, then set aside.
2 Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in ½ cup sugar. Mix in two eggs, one at a time. Gently stir in one cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt and ½ teaspoon cinnamon.
3 Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.
Makes 4 servings Per brownie: 669kJ, 8g fat (4g sat), 23g carbs, 75mg sodium, 3g fibre, 3g protein
Photo by Levi Brown Apr 26, 2012