Pumpkin Swirl Brownies
Yield: One 8×8 pan of brownies
Bake Time: 25-30 minutes
Ingredients for Brownie Batter:
2 cup nut or seed butter
2 eggs
1 1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon pink salt
1/2 cup cacao powder
Ingredients for Pumpkin Filling:
1 cup coconut yogurt
1/2 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup maple syrup
*Optional chocolate chips to sprinkle on top.
Directions:
Preheat oven to 350. Line an 8×8 pan with parchment paper.
First prepare your brownie batter. Mix together the nut butter, eggs and maple syrup in a stand mixer or in a bowl with a hand mixer. Slowly add dry ingredients and stir until batter is evenly blended. Pour into prepared pan.
Next, prepare your pumpkin filling. Mix all pumpkin filling ingredients together in a bowl with a whisk. Dollop one teaspoon on top of brownie batter evenly, every 3-4 inches apart. You should have 3-4 rows of dollops three across. *Only use as much pumpkin filling as you need to create the swirl. You might have half the pumpkin filling left over.
Using a knife, start at one corner and zip zag through batter, going from side to side, left to right, and repeat front to back. Pumpkin batter should be swirled in. Sprinkle chocolate chips on top, if you’re adding those in.
Bake for about 25-30 minutes. Allow to cool and enjoy!
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