Pumpkin Fudge Brownie

Pumpkin is more than an annual candle holder, its way more delicious and versatile than you think!

Done in 45 minutes

Serves 6

Tom Jackson

Dish by Tom Jackson



For the Brownie:

113gbutter (browned and warm)

1 tbsp neutral oil

255g caster sugar

2large eggs

2 tsp vanilla extract

70g plain flour

50gdark cacao powder

salt to taste

For the Pumpkin Cream:

250g cream cheese

2 tbsp icing sugar

1 tsp cinnamon

1 tsp vanilla extract

half a pumpkin (cut into medium pieces and steamed)

For some, pumpkin is seen as a vegetable who's main use is for jack-o'-lanterns and lumpy soups... BUT we believe pumpkin has much more to offer, from savoury all the way to sweet treats! And this sweet treat will raise your eyebrows in wonder! 


For the brownie batter: Start by browning your butter in a small sauce pan on medium heat, and once the colour has gone from buttery yellow to dark gold, and you can smell a nutty/caramel aroma, remove from the heat!

Add your browned butter and oil to your sugar, and mix well. Into this, add your eggs and vanilla, and whisk until a little fluffy and becomes a pale yellow colour. Into this, sieve in your flour, cocoa and salt, and fold mixture until everything is just about incorporated - we do not want to overwork the batter!

For the pumpkin cream: Cut your half pumpkin into smaller chucks (nothing fancy) and place them into a steamer for about 20 mins, until the pumpkins are soft and tender.

Remove the skins from your pumpkins, place in a bowl with your cream cheese, icing sugar, cinnamon and vanilla, with a tiny pinch of salt, and give it a good mash, until everything is combined and smooth! (Top Tip: pass the cream mixture through a sieve for an extra smooth finish)

Lay a square of parchment paper on an oiled baking tray, and pour in your brownie batter. Spoon on your pumpkin cream in each corner and the middle, and using the handle end of a spoon, swirl the cream into the batter. Cook at 175°c for 25 to 30 mins! (If you like your brownies a bit drier, cook for 35 - 40 mins)

Remove from the oven and let cook slightly (or don't) and spoon on some vanilla ice cream! (For a fun twist, poach some diced pumpkin in simple syrup and cardamon pods, until just soft enough to squash with your fingers and spoon onto your ice cream)

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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