Paleo Pumpkin Swirl Brownies
User Reviews
5
Paleo Pumpkin Swirl Brownies
Description
Paleo Pumpkin Swirl Brownies start by whisking sunflower seed butter, eggs, melted coconut oil, and half of the pumpkin puree into a smooth mixture. Almond flour, coconut sugar, unsweetened cocoa powder, pumpkin pie spice, and sea salt are combined separately before being folded into the wet ingredients, creating a thick brownie batter. The batter is transferred to a parchment-lined baking dish and topped with the remaining pumpkin puree, which is swirled into the batter with a spatula to create a marbled effect.
The brownies are baked at 350°F for 22 to 30 minutes depending on pan size and desired fudginess, with slightly less time yielding a moister center. Once cooled for about 20 minutes, they can be sliced to serve. Optional chocolate chips can add extra texture and chocolate bursts.
This recipe provides a pumpkin-flavored dessert that combines paleo-friendly ingredients like almond flour and natural sweeteners to achieve a moist texture. The pumpkin puree adds moisture and brightness, while the cocoa powder deepens the flavor. Swirling the pumpkin on top highlights the seasonal element visually and texturally.
Ingredients
- 1/2 cup sunflower seed butter or almond butter
- 2 egg large
- 1/3 cup coconut oil melted and cooled
- 3/4 cup pumpkin divided, puree
- 1 1/2 cups almond flour OR 1 cup gluten-free flour blend + 1/4 tsp baking soda, Super Fine
- 2/3 cup coconut sugar or 1/2 cup sugar-free sweetener
- 1/2 cup cocoa powder unsweetened
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt 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 Information
Show DetailsNutrition Facts
Serving: 12brownies
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 269kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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