Paleo Pumpkin Swirl Brownies
Paleo Pumpkin Swirl Brownies that have double the chocolate and swirls of pumpkin spice.
You know fall is here when everything turns pumpkin. And that’s so right with Paleo Pumpkin Swirl Brownies. Chocolaty brownies with swirls of pumpkin throughout. Every season is brownie season though, right? They make some of the best desserts and I haven’t found anyone who can turn them down. Made with Cassava flour, maple syrup, cocoa powder, pumpkin puree, and a dash of pumpkin spice, they’re Paleo friendly which means gluten-free, dairy-free and refined-sugar free. But certainly not free of flavor and sweetness.
Paleo Pumpkin Swirl Brownies uses maple syrup as a sweetener instead of refined sugar. You could use cane sugar, but I like keeping this recipe Paleo friendly. Yes, maple syrup is still a sweetener, but it as a more natural form. Sugar can be hidden in so many foods. Just read the ingredient list and see for yourself. Making a conscience effort to keep your sugar intake low is a great goal to thrive for. Sugar is sugar…our brain sees it as sugar and processes it the same regardless. Keep it to a lesser amount and you’ll be okay.
In the evening I love to grab a cup of tea, a warm blanket, and a piece of Paleo Pumpkin Swirl Brownie. I curl on the sofa with a show or with my laptop to write another blog post and enjoy a little chocolate and pumpkin swirled together into a brownie. A great fall dessert that is just asking to be made.
- 1/2 cup avocado oil
- 1/2 cup maple syrup
- 2 eggs
- 3/4 cup cassava flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup cocoa powder
- 1/4 cup dairy-free chocolate chips, roughly chopped
- 1/2 cup canned pumpkin
- 1 egg
- 1/4 tsp ground cinnamon
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Preheat oven to 350 degrees. Line an 8x8 glass baking dish with parchment paper.
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In a medium bowl combine avocado oil, maple syrup, and eggs. Add the cassava flour, baking powder, salt and cocoa powder; mix together.
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Pour into baking dish and spread evenly.
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In a small mixing bowl combine the canned pumpkin, egg and ground cinnamon.
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Scoop spoonfuls out and place on top of the brownie mix in the baking dish. Using a knife, swirl the pumpkin batter into the brownie batter.
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Sprinkle the roughly chopped chocolate chips on top of brownies.
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Bake for 35-40 minutes or until set in the middle.
Cool before cutting into 9 even pieces.
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More treats you’ll love:
Chocolate Zucchini Cupcakes with Orange Drizzle
Paleo Apple Crisp
Oatmeal Chocolate Chip Chunk Bars
