Pumpkin Swirl Brownies (Gluten Free!)

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Thanksgiving is only a few days away and I love having lots of desserts on the table!! I make traditional pies, like my Low Fat Butternut Squash Pie, but having a quick and easy chocolate dessert is always a good idea. Delicious brownies is something I’m thankful for – !

Pumpkin Swirl Brownies

  • 1 1/2 sticks butter, extra for greasing pan
  • 6 oz 70% chocolate chips
  • 1 Tblsp espresso
  • 1/2 cup chopped walnuts
  • 4 large eggs
  • 1 cup almond meal
  • 1/4 cup gluten free flour
  • 12 oz 60% chocolate chips (semisweet)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • pinch of salt
  • 1 tsp vanilla

for the pumpkin swirl

  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1 tsp pumpkin spice

Directions:

  1. Preheat the oven to 350F. Grease a 9 x 12 (or something similar in size) baking dish.
  2. Melt the butter completely and add the espresso to it. Allow to cool.
  3. In a heavy saucepan, melt 6 oz 70% chocolate chips on low heat. Stir to make sure all properly melted.
  4. In a large bowl, beat together the eggs, almond meal, 12 oz 60% chocolate chips, and both the sugars, vanilla, and finally the salt.
  5. Add the melted butter to the mixture and stir until well combined. Finally add the melted chocolate and stir to combine. Do not overmix.
  6. Pour the mixture into the greased baking dish, and spread evenly.
  7. In a medium bowl, mix together the pumpking puree, sugar, and pumpkin spice.
  8. Drizzle the pumpkin mixture over top of the brownie mix in lines, then drag a knife through the lines as seen in the photos below (to make the swirl).
  9. Bake for 25-30mins. Allow to cool completely before serving.

brownie swirl techniquebrownie swirl technique

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Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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