Just in time for all the upcoming fall holidays, these Pumpkin Chocolate Swirl Brownies are sure to please. Years ago, I found a recipe for this brownie and wasn’t too sure the marriage of chocolate and pumpkin was a winning combo. I was pleasantly surprised to find that they are indeed a match made in heaven. I have adapted a Martha Stewart recipe into a more nourishing and gluten free one. Let these Pumpkin Chocolate Swirl Brownies grace you with their delightful sweet and rich taste sensation.
- 8 tablespoons butter
- 6-8 ounces organic dark chocolate
- ½ cup coconut flour
- 1 teaspoon aluminum-free baking powder (optional)
- ½ teaspoon sea salt
- ½ cup organic cane sugar or honey
- 6 pastured eggs
- 1 tablespoon vanilla extract (gluten-free)
- 1¼ cups organic pumpkin puree (canned or homemade)
- ¼ cup coconut oil, unrefined expeller pressed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of cayenne
- Preheat oven to 350 degrees.
- Butter a 9-inch square baking pan or dish.
- Melt chocolate and butter in a saucepan over lowest heat until melted, watch closely.
- Whisk together flour, baking powder, cayenne, and salt in a bowl; set aside.
- Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
- Pour half of batter into the chocolate mixture, mix well.
- In another bowl, stir in the pumpkin, coconut oil, cinnamon, and nutmeg. Add half of the batter to this mixture.
- Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter.
- Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
This post contributed to Fight Back Fridays.
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