Paleo Pumpkin Swirl Brownies
Paleo Pumpkin Swirl Brownies are an incredible combination of gooey fudge brownies and pumpkin pie. Refined sugar-free, and dairy-free, this healthier brownie recipe can also be made with a gluten-free flour blend.
Servings: 12 brownies
Calories: 269kcal
Ingredients
- 1/2 cup sunflower seed butter or almond butter
- 2 large eggs
- 1/3 cup coconut oil melted and cooled
- 3/4 cup pumpkin puree divided
- 1 1/2 cups super fine almond flour OR 1 cup gluten-free flour blend + 1/4 tsp baking soda
- 2/3 cup coconut sugar or 1/2 cup sugar-free sweetener
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line an 8” x 8” baking dish with parchment paper.
- Whisk together the sunflower seed butter, eggs, melted coconut oil, and ½ cup of the pumpkin puree (reserve ¼ cup for topping) in a mixing bowl until very well combined.
- Stir together the almond flour, sweetener, cocoa powder, pumpkin pie spice and sea salt in a separate bowl.
- Stir the flour mixture into the mixing bowl with the egg mixture and stir until combined.
- Transfer the brownie batter to the prepared baking dish and smooth into an even layer.
- Pour the rest of the pumpkin puree over the brownie mixture and swirl using a rubber spatula or butter knife.
- Bake on the center rack of the preheated oven 20 to 25 minutes if using a 9” x 9” dish, or 22 to 30 minutes if using 8” x 8” . For extra fudgy brownies, intentionally under-bake the brownies at 22 to 25 minutes.
- Allow brownies to cool 20 minutes before slicing and serving.
Nutrition
Serving: 1of 12 | Calories: 269kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Fiber: 5g | Sugar: 16g