So it’s fall, pumpkin spiced season has well and truly started and we have been inspired to make some baked goods.
Nothing beats a good gooey brownie when it’s cold outside (they’re good all year round but still, either fresh out the oven or popped in the microwave you have yourself a yummy warm dessert. Easy to make, easier to eat. So when Green’s reached out to us to try some of their products, this recipe was a no brainer.
We have both been using Green’s packet mixes since we were little, I’m sure you all remember using the cupcake mixes with the fun flavours and icings and the edible paper toppers – we sure remember making good old Tom & Jerry cupcakes back in the day, but now they have Barbie cupcakes and Thomas the Tank Engine and what not which are great for baking with kids!
But not only do they do these, but they have every odd thing you can think of, cheesecake, crumble, lemon pie, mousse, egg custard, panna cotta mix, sponges, pancakes and of course good old fashioned Blancmange! The list goes on, it is endless, they really have it all. But for this recipe we picked the cheesecake mix, put aside the biscuit base (which we will use in the future for something else delicious) and made our standard go-to brownie recipe.
First things first, we made the seasonal pumpkin cheesecake topping. Everyone and their dog are craving a pumpkin spiced something or other, Starbucks are at their peak and the smell of the Christmas spices are in the air, so what other way to celebrate than to mix these two recipes together. We made the cheesecake mix according to the Green’s packet, then we added some tinned pumpkin puree (you can use fresh pumpkin if you want but this just makes it way easier and quicker), along with a load of lovely spices and a touch more vanilla. We then marbled the cheesecake batter on top of the brownie and baked.
- 170g butter
- 280g caster sugar
- 200g soft light brown sugar
- 250g dark chocolate
- 2 tbsp golden syrup
- 4 eggs
- 1 tsp vanilla essence
- 200g plain flour
- 60g cocoa powder
- 1 Greens cheesecake mix
- 250ml milk
- 150g pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- Melt the butter, golden syrup and the dark chocolate in a pan on a medium heat, leave to cool slightly.
- In a stand mixer or with an electric whisk, combine the eggs, sugar, vanilla essence and salt.
- Mix in the melted chocolate mixture until fully combined and then add the cocoa and flour.
- Pour the mixture into a lined 9×9″ tin and spread out evenly.
- Add the cheesecake mix and milk to a bowl and whisk until smooth, add in the pumpkin, vanilla and spices and mix again until fully incorporated.
- Spoon onto the brownie mix and marble together.
- Bake at 175C for 25-30mins, leave to cool before cutting into squares
We found the Green’s mix was super super easy to do and could have been used for loads of other things. A normal pumpkin spiced cheesecake would have worked great too (it doesn’t need baking so it would be really quick to do). A plain cheesecake brownie, or maybe even a salted caramel (who can resist, we can’t!) cheesecake brownie, add some carnation caramel and a pinch of salt to the cheesecake batter and everyone will love you!
