Ingredients
2 tbsp low-fat cream cheese, room temperature
2 lots of sugar 112g and 55g
100g fresh pumpkin
3 large eggs, room temperature
150g plus 2 tbsp whole-wheat pastry flour
1 tsp cinnamon, divided
350g baking chocolate, chopped
2 tbsp unsalted butter
50g unsweetened cocoa powder
240ml Brains Dark
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp cayenne powder (optional)
1/4 teaspoon salt
How To Make
1. Preheat oven to 350°F, or 180°C, and lightly grease an 8-inch square baking pan.
2. Stir together cream cheese, 55g sugar, the pumpkin, 1 egg, 2 tablespoons flour, and 1/2 teaspoon cinnamon and set aside.
3. Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until melted.
4. Remove the mixture from the heat and stir in 112g sugar. Mix in the remaining 2 eggs, one at a time. Gently stir in 150g flour, cocoa powder, beer, vanilla extract, baking powder, cayenne powder, salt, and 1/2 teaspoon cinnamon.
5. 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.
6. Gently swirl the batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean.
7. Let cool before slicing and enjoy with the rest of your bottle of Brains Dark.
Thanks to Laura Staples from our Off-Trade channel for this recipe.