Pumpkin Swirl Brownies

Vegan, Gluten-Free Pumpkin Swirl Brownies

Getting primed for the holidays and collecting some amazing recipes for the family get-together and parties.  This pumpkin swirl brownie recipe is a must this season.

 

Vegan, Gluten-Free Pumpkin Swirl Brownies
They’re super dense and fudgey but still manage to be moist.
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pumpkin swirl
  1. one 15-ounce can pumpkin puree (not pumpkin pie mix)
  2. 4 tablespoons arrowroot powder (or cornstarch)
  3. 3 tablespoons maple syrup
  4. 3 tablespoons coconut sugar (or brown sugar)
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon ground ginger
  7. ¼ teaspoon ground nutmeg
  8. ½ teaspoon vanilla extract
  9. ¼ teaspoon salt
brownies
  1. 4 tablespoons ground flaxmeal
  2. 8 tablespoons warm water
  3. 1½ cups brown rice flour
  4. 1½ cups oat flour (use certified gluten-free if necessary)
  5. 1½ cups almond flour
  6. 2/3 cup cocoa powder
  7. 4 tbsp arrowroot powder (or cornstarch)
  8. 2 teaspoons baking soda
  9. 1 teaspoon cinnamon
  10. 1 teaspoon salt
  11. 1 cup non-dairy chocolate
  12. 2/3 cup vegan butter
  13. 1 1/2 cups coconut sugar
  14. ½ cup almond milk
  15. 2 tsp vanilla extract
Instructions
  1. Preheat the oven to 350 F. Lightly spray with cooking spray and then line with parchment paper one 9x13 baking dish or two 8x8 baking dishes. Set aside.
  2. In a small bowl or cup, mix together the flaxmeal and warm water for the brownies. Set aside.
  3. In a medium bowl, mix together the pumpkin swirl ingredients until fully combined. Place the bowl in the refrigerator until ready to use.
  4. In a large bowl, whisk together the brown rice flour, oat flour, almond flour, cocoa powder, arrowroot powder, baking soda, cinnamon, and salt.
  5. In a glass bowl situated over a small pot of boiling water, combine the chocolate and the butter. Stir until melted and fully combined and smooth. Remove from the heat. Stir in the coconut sugar, almond milk, vanilla extract, and the flaxmeal mixture. Add the wet ingredients to the dry and stir until fully combined. This will be a very thick, sticky batter.
  6. Spread the batter out in your prepared pan(s). Spread the pumpkin swirl mixture on top of the brownie base(s). Run a butter knife through the batter (both the pumpkin mixture and the brownie base) horizontally, vertically, and diagonally. This will make your brownies bumpy and roughed up so you will have to use a rubber spatula to gently press it all back into place.
  7. Place the pan(s) in the oven and bake for 30-35 minutes (if you're using the two 8x8 pans) or 35-40 minutes (if you're using the 9x13 pan). It is done when a toothpick inserted into the center comes out mostly clean.
  8. Remove from the oven and let the brownies cool in the pan completely before using the parchment paper to left them out and onto a cooling rack. Let them cool on the rack for 2 to 3 hours before transferring back to their dishes and refrigerating them for at least 5 to 6 hours. You can slice them once they've been refrigerated. I know the temptation will be to eat these right out of the oven or at least when they've cooled, but trust me, the refrigerating helps them slice better, hold together (read: not get crumbly), and it actually improves the taste and texture. Trust me- I gave in to the temptation and it wasn't worth it.
Notes
  1. I mention it in the instructions, but I cannot stress enough --- These brownies are best once they've been cooled and refrigerated for several hours. It improves the way they slice, the way they hold together, the taste, and texture. If you want these brownies for an event, plan on making them the day before.
Adapted from Keepin it Kind
Adapted from Keepin it Kind
geeks love bacon! http://geekslovebacon.com/
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Author: Webmistress

The journey down the bacon paved path began with a Valentine Bake Sale at work. Bacon Roses, Bacon Chocolates; and the deluge of Bacon Recipes began. So. Gotta blog all these good bacon scrumptiousnesses and this is just the beginning. The plan is to update the Geeky Food Blog with new recipes and articles of interest. This blogger is a Knowledge Manager, Database Administrator and Web Designer.

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