Rich Chocolatey Paleo Pumpkin Swirl Brownies (No Oil)
Serves 6
10 mins prep
20 mins cook
30 mins total
This Paleo Pumpkin Swirl Brownie recipe is a stroke of genius. It replaces the typical oil or butter with almond flour and pumpkin for a dose of healthy fats. But what you're really going to love is the dark and super-rich-chocolatey flavor!
Pumpkin Swirl:
Preheat the oven to 350°F.
Line a 8" x 4" glass loaf pan with parchment paper and lightly grease it.
In a medium bowl, combine flours, cocoa, baking powder, pumpkin pie spice and salt.
In a large bowl, whisk together egg, vanilla and sweetener. Whip for about 2-3 minutes so a lot of air gets incorporated.
Fold in pumpkin puree.
Sift dry ingredients to wet, and gently stir to combine. Batter will be slightly dry.
Beat the egg white using a hand mixer until it forms stiff peaks, about 1 minute. Gently fold into batter.
Transfer batter into pan, spread to edges, and flatten top with a spatula or back of spoon.
In a small bowl, combine pumpkin, sweetener and ½ egg.
Drop by teaspoons onto brownie batter and swirl with a knife to make desired pattern.
Bake for about 20 min or until a knife inserted into center comes out clean.
Let brownies sit 5 minutes, lift out of pan with parchment paper, and allow to cool completely (10 min) before cutting into squares.
