Home / Blog / HALLOWEEN PUMPKIN CARAMEL CHEESECAKE BROWNIES The brilliant has dreamt up a seasonal riff on his salted caramel cheesecake brownies using our wonderful goodies . Here’s how it goes in his own words: To counterbalance the sharp tang of the cream cheese topping and the dark gooey base, I have added a generous amount of pumpkin purée, the sort you find in a tin in the supermarket that the Americans use for Thanksgiving pies, and this not only gives the brownies a magnificently ghoulish dayglo orange hue on top, but also an intense rooty sweetness that compliments the chocolate so well. Investing in great chocolate that not only tastes fabulous but is also ethical and sustainable is a passion of mine, so I was really pleased when sent me a sample of the organic, fairly-traded, single-origin cocoa products they manufacture. Their luxury white chocolate chips, indulgently creamy and imbued with notes of vanilla and coffee, stand out in these indulgent brownies, whilst their dark chocolate chips meld with the cocoa in the batter to form melting pockets of chocolate luxuriance. INGREDIENTS 200g unsalted butter 200g chocolate, 70% cocoa solids, chopped 1 397g tin caramel 1 tsp Maldon salt 200g golden caster sugar 5 medium eggs 130g plain flour 50g cocoa powder 200g cream cheese 75g pumpkin purée METHOD Preheat the oven to 180C/Gas Mark 4 and grease and line a 30×20 tin. Melt the butter in a pan, remove from the heat and add the chocolate. Leave to melt. Beat together 4 eggs, sugar, sugar, caramel and salt in a large bowl until combined. Whisk in the chocolate butter mixture. Fold through the flour and cocoa powder. Spoon half the brownie batter into the greased tin. Add a layer of the remaining caramel before topping with the remaining brownie mix. In a small bowl combine the cream cheese with the remaining egg, pumpkin puree and mixed spice until smooth. Use a knife to swirl this mixture through the top of the brownies. Bake for 35-45 minutes. You can snap up all our fairly traded products at our shop: https://foodthoughts.wpengine.com/shop/ . 20% off cocoa and cacao powder for a limited time only. Go go! ️

HALLOWEEN PUMPKIN CARAMEL CHEESECAKE BROWNIES The brilliant has dreamt up a seasonal riff on his salted caramel cheesecake brownies using our wonderful goodies . Here’s how it goes in his own words: To counterbalance the sharp tang of the cream cheese topping and the dark gooey base, I have added a generous amount of pumpkin purée, the sort you find in a tin in the supermarket that the Americans use for Thanksgiving pies, and this not only gives the brownies a magnificently ghoulish dayglo orange hue on top, but also an intense rooty sweetness that compliments the chocolate so well. Investing in great chocolate that not only tastes fabulous but is also ethical and sustainable is a passion of mine, so I was really pleased when sent me a sample of the organic, fairly-traded, single-origin cocoa products they manufacture. Their luxury white chocolate chips, indulgently creamy and imbued with notes of vanilla and coffee, stand out in these indulgent brownies, whilst their dark chocolate chips meld with the cocoa in the batter to form melting pockets of chocolate luxuriance. INGREDIENTS 200g unsalted butter 200g chocolate, 70% cocoa solids, chopped 1 397g tin caramel 1 tsp Maldon salt 200g golden caster sugar 5 medium eggs 130g plain flour 50g cocoa powder 200g cream cheese 75g pumpkin purée METHOD Preheat the oven to 180C/Gas Mark 4 and grease and line a 30×20 tin. Melt the butter in a pan, remove from the heat and add the chocolate. Leave to melt. Beat together 4 eggs, sugar, sugar, caramel and salt in a large bowl until combined. Whisk in the chocolate butter mixture. Fold through the flour and cocoa powder. Spoon half the brownie batter into the greased tin. Add a layer of the remaining caramel before topping with the remaining brownie mix. In a small bowl combine the cream cheese with the remaining egg, pumpkin puree and mixed spice until smooth. Use a knife to swirl this mixture through the top of the brownies. Bake for 35-45 minutes. You can snap up all our fairly traded products at our shop: https://foodthoughts.wpengine.com/shop/ . 20% off cocoa and cacao powder for a limited time only. Go go! ️

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HALLOWEEN PUMPKIN CARAMEL CHEESECAKE BROWNIES The brilliant @theyorkshiregourmet has dreamt up a seasonal riff on his salted caramel cheesecake brownies using our wonderful goodies . Here’s how it goes in his own words: To counterbalance the sharp tang of the cream cheese topping and the dark gooey base, I have added a generous amount of pumpkin purée, the sort you find in a tin in the supermarket that the Americans use for Thanksgiving pies, and this not only gives the brownies a magnificently ghoulish dayglo orange hue on top, but also an intense rooty sweetness that compliments the chocolate so well. Investing in great chocolate that not only tastes fabulous but is also ethical and sustainable is a passion of mine, so I was really pleased when @foodthoughtsuk sent me a sample of the organic, fairly-traded, single-origin cocoa products they manufacture. Their luxury white chocolate chips, indulgently creamy and imbued with notes of vanilla and coffee, stand out in these indulgent brownies, whilst their dark chocolate chips meld with the cocoa in the batter to form melting pockets of chocolate luxuriance. INGREDIENTS 200g unsalted butter 200g chocolate, 70% cocoa solids, chopped 1 397g tin caramel 1 tsp Maldon salt 200g golden caster sugar 5 medium eggs 130g plain flour 50g cocoa powder 200g cream cheese 75g pumpkin purée METHOD Preheat the oven to 180C/Gas Mark 4 and grease and line a 30x20 tin. Melt the butter in a pan, remove from the heat and add the chocolate. Leave to melt. Beat together 4 eggs, sugar, sugar, caramel and salt in a large bowl until combined. Whisk in the chocolate butter mixture. Fold through the flour and cocoa powder. Spoon half the brownie batter into the greased tin. Add a layer of the remaining caramel before topping with the remaining brownie mix. In a small bowl combine the cream cheese with the remaining egg, pumpkin puree and mixed spice until smooth. Use a knife to swirl this mixture through the top of the brownies. Bake for 35-45 minutes. You can snap up all our fairly traded products at our shop: https://foodthoughts.wpengine.com/shop/ . 20% off cocoa and cacao powder for a limited time only. Go go! ️