Pumpkin cheesecake brownies

Pumpkin cheesecake brownies are a delicious seasonal bake. Their beautiful colour and wonderful chocolate-orange flavour make them the most tempting brownies of the coming autumn. You simply have to try them!

Which pumpkin should I use for baking? In Poland, Hokkaido pumpkin is a great choice for baking; in the UK, it is known as Red Kuri squash. It has a delicate flavour, a floury texture and an intense orange colour, and is extremely versatile in the kitchen.

Ingredients for the brownie:

• 180 g butter
• 250 g dark chocolate (70%), finely chopped
• 1 tbsp cocoa powder
• 3 large eggs
• 2 tsp vanilla extract
• 250 g caster sugar
• 100 g plain flour
• ¼ tsp baking powder
• a pinch of salt

All ingredients should be at room temperature.

Melt the butter in a saucepan and remove from the heat. Add the chopped dark chocolate, leave for 2 minutes, then stir until smooth and glossy.

In a bowl, lightly whisk the eggs with a balloon whisk (do not whip). Add the vanilla extract and sugar and stir to combine. Add the still-warm chocolate mixture and stir with the whisk. Sift the flour, baking powder and cocoa powder directly into the warm mixture, add the salt and stir just until combined. Do not overmix.

Ingredients for the pumpkin cheesecake layer:

• 250 g full-fat or semi-fat curd cheese, finely ground three times
• 250 g mascarpone
• 2 large eggs
• 90 g caster sugar
• 250 g pumpkin purée*
• 1 tbsp potato starch
• 1 tbsp plain flour
• finely grated zest of 1 orange, scrubbed and blanched beforehand

All ingredients should be at room temperature.

Place all the ingredients for the pumpkin cheesecake layer in the bowl of a stand mixer. Mix just until combined, or simply stir together with a balloon whisk. Do not overmix, as you do not want to incorporate unnecessary air into the cheesecake mixture. If the cheesecake mixture seems too thick (depending on the consistency of your pumpkin purée), add a little double cream, up to a few tablespoons, and mix to combine.

Method:

Pour the brownie batter into a 33 × 23 cm baking tin, greased with butter and lined with baking paper. Spread the pumpkin cheesecake mixture over the brownie batter. Use a fork to gently swirl the two mixtures together, creating a marbled pattern on the surface.

Bake at 160°C for about 45–50 minutes. The finished cheesecake brownie should be slightly risen and the centre should feel springy to the touch.

Enjoy!