Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)

Name: Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 serving
Ingredients: 2 coops protein powder; 1/4 cup oat flour; 1/3 cup cocoa powder; 2 Tbsp Swerve sweetener; 1/4 tsp baking powder; 1/4 tsp baking soda; 1 cup pumpkin; 2 Tbsp butter; 2 Tbsp almond milk; 2 Tbsp chocolate chips; 1/2 coop vanilla protein powder; 1/2 cup oat flour; 2 Tbsp coconut flour; 2 Tbsp Swerve sweetener; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp pumpkin pie spice; 1/2 tsp cinnamon; 1 egg; 3/4 cup canned pumpkin; 1/2 tsp vanilla extract; 1/4 cup almond milk; 2 Tbsp mini semi-sweet chocolate chips

User Reviews

4.9

126 reviews

Excellent

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings
12
Calories
128 kcal
Course
Dessert
Cuisine
International

Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)

Heidi Hunt

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Fudgy Pumpkin Swirl Brownies bring together a dense chocolate base swirled with spiced pumpkin batter, creating a moist and tender dessert with contrasting flavors. The recipe uses protein powder, oat flour, and natural sweeteners for texture and nutrition while delivering a rich cocoa taste balanced by warm pumpkin pie spices. These brownies offer a unique blend of chocolate and pumpkin in a gluten-free format, ideal for seasonal baking.

Description

These brownies consist of two batters: a cocoa-based fudgy brownie mix enriched with protein powder, oat flour, and pumpkin puree; and a spiced pumpkin swirl made with additional oat and coconut flours, pumpkin pie spices, and a touch of sweetener. The batters are prepared separately and then layered together in a pan to create the swirl effect before baking.

The result is a combination of firm yet tender chocolate brownie sections alongside softer, aromatic pumpkin parts. Baking at a moderate temperature allows the batters to set without drying out, preserving moisture and a balanced crumb. Mini chocolate chips folded into the swirl add bursts of melted chocolate within the pumpkin layer.

These brownies benefit from being refrigerated overnight to let the flavors meld and the texture firm up, making them easier to slice. The recipe serves as a gluten-free, higher-protein option that can work for a dessert or snack where pumpkin and chocolate are desired together.

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Ingredients

Servings

Brownies:

2 coops protein powder or vanilla, 62g
1/4 cup oat flour or all-purpose or 1:1 gluten-free flour, 30g
1/3 cup cocoa powder dark, 1 Tbsp, 40g
2 Tbsp Swerve sweetener granular
1/4 tsp baking powder
1/4 tsp baking soda
1 cup pumpkin canned, 244g
2 Tbsp butter room temperature, light, 28g
2 Tbsp almond milk unsweetened, 30g
2 Tbsp chocolate chips melted, 30g

Pumpkin Swirl:

1/2 coop vanilla protein powder or snickerdoodle protein powder, 15g
1/2 cup oat flour 60g
2 Tbsp coconut flour 14g
2 Tbsp Swerve sweetener or other sweetener of choice, granular
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 egg
3/4 cup canned pumpkin 180g
1/2 tsp vanilla extract
1/4 cup almond milk unsweetened, 60g
2 Tbsp mini semi-sweet chocolate chips divided, 28g

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Instructions

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Preheat oven to 325 degrees F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray.

For the Brownies:

Add the protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda to a large mixing bowl. Stir the dry ingredients.
Then add the pumpkin, butter, milk, and melted chocolate chips.
Using a handheld or stand mixer, beat the ingredients until all ingredients are incorporated (you can also use a spatula if you don't have a mixer, just make sure to mix well).

For the Pumpkin Swirl:

Add the egg to a bowl and briefly whisk; then add the pumpkin, vanilla, and almond milk and mix until combined.
In a separate bowl, add the protein powder, oat flour, coconut flour, sweetener, baking powder, baking soda, and pumpkin pie spice. Stir until combined.
Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in 1 Tbsp of the chocolate chips.

To Assemble:

Add dollops of brownie batter and pumpkin batter to your baking dish, alternating between the two for a total of 9 dollops on the bottom layer.
Dollop the remaining batter on top of the first layer, adding the remaining brownie batter in dollops on top of the pumpkin batter and adding the remaining pumpkin batter on top of the brownie batter.
Use a piece of parchment paper sprayed with nonstick cooking spray to press down on the batter and even it out. Sprinkle with the remaining Tbsp of chocolate chips.
Bake for 35 minutes or until a toothpick inserted in center comes out mostly clean. It’s okay if it’s still a little gooey. The brownies will still bake in the hot dish once removed from the oven.
Let cool then cut into 12 bars. Then, wrap tightly or store in an airtight container until ready to eat.*

Equipments used:

Notes

Refrigerate the brownies overnight to improve flavor melding and achieve a better slicing texture.
Using protein powder and oat flour keeps the brownies gluten-free and adds protein content.
Mini chocolate chips in the swirl add extra chocolate flavor pockets and texture.
Baking at 325°F prevents overcooking and helps maintain fudgy moisture.

Nutrition Information

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Serving 1brownie (68g) Calories 128kcal (6%) Carbohydrates 14.7g (5%) Protein 7.9g (16%) Fat 4.2g (6%) Saturated Fat 1.2g (6%) Fiber 3.7g (15%) Sugar 4.4g (9%)