Updated: Jan 21, 2020
Wondering what to bring to your holiday dinner parties?! Think no more these pumpkin swirl brownies are the perfect dessert for this fall! I mean brownies with a pumpkin spice topping? It’s a no brainer!
This recipe is a bit more indulgent than my usual recipes but its the holidays so its ok right? They are so chewy and soft and will go perfect with some vanilla or chai dairy free ice cream!
If you want a dairy free ice cream recipe make sure you try my Masala Chai Ice cream recipe here.
These brownies are:
This recipe is perfect for Thanksgiving dinner and they are so fun and easy to make you will surprise all your guests with a fall spin to classic brownies! Plus is dairy and gluten free what else can we ask for!
Pumpkin Swirl Brownie
Prep Time: 20 min
Cooking Time: 30min
1 Cup Buckwheat Flour ( or any gluten free flour)
2 Tsp Baking Powder
1/2 Cup Cacao
1/2 Tsp Salt
1/2 Cup coconut sugar ( can substitute with brown sugar)
1 Cup Unsweetened plant based milk
1 tsp Vanilla
1 Cup Chopped dark chocolate, melted.
2 flax eggs ( 1 Tbsp flaxseed meal [ground raw flaxseed] & 2 1/2 Tbsp water)
1/2 Cup Pumpkin puree
1/2 Cup Coconut yogurt
2 Tbsp Cornstarch
2 Tbsp Coconut sugar or maple syrup
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp All spice
1/2 tsp Ginger powder
Preheat oven to 350ºF/ 176 ºC and line a baking tin with baking paper.
Prepare your flax eggs by combining 2 tbsp of flaxseed meal and 5 tbsp water. Whisk and set for 10 min in the fridge or until the mixture transforms into a gel texture.
Combine buckwheat flour ( or any gluten free flour), baking powder, cacao and salt in a large bowl and whisk until well combined.
Mix coconut sugar, milk, vanilla, melted chocolate & flax eggs into a bowl and combine until smooth. Slowly add mixture to dry ingredients while folding with a spatula. Combine until you get a smooth mixture.
Add mixture to your tin and srt aside, continue to prepare your pumpkin swirl by mixing all ingredients in a bowl until smooth and completely combined.
Add pumpkin mixture on top of your brownie mixture by using a spoon. Place doll pops of the pumpkin mixture randomly on top of the brownie mix. Grab a tooth pick and gently swirl mixture around combining brownie and pumpkin mix to create a "marble" effect.
Bake for 30 min or until a tooth pick comes out clean when pinching the middle of the brownie. Remove from oven and allow to chill for 15 - 20 min before removing from your baking tin.