Are you ready to indulge in a dessert that’s not only delicious but also aligns with your Paleo lifestyle? Say hello to our irresistible Paleo Pumpkin Swirl Brownies! These fudgy, chocolatey treats are swirled with creamy pumpkin goodness, making them the perfect autumn-inspired snack or dessert. With just 45 minutes from start to finish, you’ll be savoring each bite of these decadent brownies in no time. Whether you’re hosting a gathering or simply treating yourself, these brownies are sure to impress. Dive into the recipe and discover how to create this delightful fusion of flavors!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 12 brownies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup pumpkin puree
- 1/4 cup honey
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together until well incorporated and free of lumps.
- In a separate bowl, mix melted coconut oil, honey, eggs, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Stir until a consistent chocolate batter forms, making sure no dry spots remain.
- In another small bowl, prepare the pumpkin swirl by mixing pumpkin puree with a tablespoon of honey and a pinch of cinnamon (optional).
- Transfer the chocolate batter to the prepared baking pan, spreading it evenly with a spatula.
- Drop spoonfuls of the pumpkin mixture on top of the chocolate batter. Use a knife or toothpick to create swirl patterns by gently dragging the pumpkin mixture through the chocolate base.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes. Then, use the parchment paper to lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose Quality Ingredients: For the best flavor and texture, use high-quality almond flour and cocoa powder. This will enhance the chocolatey richness of your brownies.
- Perfect Pumpkin Swirl: When creating the pumpkin swirl, feel free to add a pinch of nutmeg or ginger for an extra layer of warmth and spice that complements the pumpkin beautifully.
- Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to denser brownies, so be gentle!
- Check for Doneness: Since ovens can vary, start checking your brownies at the 25-minute mark. They’re ready when a toothpick comes out with a few moist crumbs, not wet batter.
- Cool Completely: Allow the brownies to cool completely before cutting them. This helps them set and makes for cleaner, more appealing squares.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator. They can last up to 5 days, but we doubt they’ll last that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 6g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
