These Pumpkin Swirl Brownies are the perfect holiday dessert or after school treat. With their decadent rich chocolate brownie batter on the bottom and creamy spiced pumpkin on the top, the two are swirled together for the ultimate dessert.
Today is a bittersweet day – this is my last posting as a member of the Secret Recipe Club. I was one of the earliest members, ran Group-A for many years through quite a few transitions until I handed it off to Susan while I wrote my first cookbook. I will miss the creative spark I got each month as I searched through my assigned blog looking for the perfect recipe to share with you. But all things eventually come to an end and this group has had a great run. It has been an honor and a privilege to be part of the team.
Now, let’s get to the good stuff! This month my final SRC Buddy is Tina Marie of The Gluten-Free Foodsmith blog. How perfect is that – to get such a great blog for the final reveal for the SRC! And I found a recipe that screams Autumn, just in time for Thanksgiving! You may prefer pies for your holiday dinner, but if you have guests staying for the weekend, these Pumpkin Swirl Brownies will be the perfect between meal snack.
They are really easy to make … and with very little effort you have a beautiful and delicious dessert that everyone will love!
Tina Marie and I both try to eat as organically as possible to create the healthiest environment for thriving. We both hope that the recipes we share on our blogs will encourage people to follow a healthier lifestyle.
Today’s recipe is a perfect example of the care she takes to provide her family with foods they love using gluten-free ingredients so everyone can enjoy the treats. While I was perusing her recipes to find the one I wanted to share with you, I found a ton of others that made the decision very difficult.Check it out when you have a minute.
If you are traveling to another home for the holidays and are bringing a dessert or just want to share something fun with everyone there, these brownies are perfect. Easily transportable, after baking and cooling, you can lift them out of the pan, cut into squares, and then place them back in the same pan (still on the parchment). Wrap the pan and you’re all set.
Bring a small platter with you for serving once you arrive. Bringing your own serving plate or platter saves the hostess from having to scramble to find something for you to use. Because The Artist and I always spend the holidays at his father’s house, these are definitely going with us as a great dessert alternative! Thank you Tina Marie for a wonderful recipe and a delightful time spent wandering through your beautiful blog!
I have made many friends over the years thanks to the SRC, people who have become close friends, recipe testers for my cookbooks, and given me support when times get rough. I hope to be able to keep up with all of you along our blogging paths – I’m always here if you need some help with gluten-free or just want to say Hi! 🙂
Happy Chocolate Monday and I hope you all have the most delicious holiday season. Enjoy these Pumpkin Swirl Brownies all year long!
How to make Pumpkin Swirl Brownies:
- Line an 8-inch square baking dish with parchment
- Make the base of the brownie batter and divide between two bowls
- Add the cocoa, chocolate chips, and pecans to the first bowl, and pumpkin and spices to the second
- Spread the chocolate mixture on the bottom of the prepared pan and top with the pumpkin mixture
- Lightly swirl the two together to get a marbled look
- Bake 40 to 50 minutes, then cool completely in the pan
The key to a successful swirl or marble is not to over-do it. Just a couple of passes with the knife will keep the two layers mostly apart with large splashes of each in every piece.
Key Ingredients for this Recipe
- Gluten-free flour or all-purpose flour
- Gluten-free oat flour
- Baking soda, baking powder, and salt
- Melted butter or coconut oil for dairy free
- Cocoa powder, chocolate chips, pecans
- Pumpkin puree, cinnamon, cloves, nutmeg
Kitchen Tools I Use to Make This Recipe
Other Pumpkin Recipes You May Enjoy:
- Gingery Pumpkin Mousse with Ginger Whipped Cream
- Chile Pumpkin Hummus
- Chocolate Pumpkin Cake with Chocolate Cream Cheese Frosting
- Chocolate Chip Pumpkin Muffins (GF)
All of my recipes from the middle of 2012 have both regular and gluten-free options so you can make the recipes either way to suit your family’s dietary requirements.
- 60g (1/2 cup) gluten-free flour blend (LINK) or all-purpose flour
- 62.5g (1/2 cup) gluten-free oat flour (see note above), more GF flour, or AP flour
- 1 tsp baking soda
- 1 tsp baking powder (gluten-free if needed)
- 1/2 tsp kosher or fine sea salt
- 3/4 cup (12 tbsp; 170g) unsalted butter, melted, or use coconut oil for dairy-free
- 1 cup granulated sugar
- 2 tsp pure vanilla
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup semisweet chocolate chips (use Enjoy Life brand for dairy-free chips)
- 1/4 cup pecans, chopped, optional
- 1/2 cup pure pumpkin puree (Not pumpkin pie filling!)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Preheat the oven to 350°F and butter an 8x8-inch baking pan. Line the pan with parchment paper, leaving two ends draped over the edges creating a sling that will help you lift the brownies out of the pan once baked. Butter the parchment. (Use Earth Balance or other non-dairy butter substitute for dairy-free.)
- In a medium bowl, sift together the gluten-free flour, oat flour, baking soda, baking powder, and salt. Set aside until needed.
- In the bowl of your stand mixer, combine the butter, sugar, vanilla, and eggs, beating until creamy. Remove bowl from the mixer and stir in the flour mixture with a spoon or spatula.
- Divide the batter into two bowls. In the first bowl add the cocoa and stir until completely combined. Then add the chocolate chips and pecans, stirring until smooth and evenly distributed - this is your chocolate mixture.
- In the second bowl add the pumpkin, cinnamon, cloves, and nutmeg. Stir until combined - this is your pumpkin mixture.
- Using an off-set spatula, spread the chocolate mixture into an even layer on the bottom of the prepared baking pan. Then spread pumpkin mixture on top of the chocolate mixture, again
smoothing with an off-set spatula. Using a small knife with a rounded point (like a table knife), make a simple swirling pattern through both layers, giving your brownies a marbled look.
- Bake for 40 to 50 minutes or until the brownies begin to pull away from the edges and a toothpick inserted in the center comes out nearly clean. Remove from the oven and place on a wire rack to cool. Run a knife along the sides not covered by the parchment. Cool completely in the pan.
- Run a knife a second time around the edges not covered by the parchment to release them again, use the sling to lift the brownies out of the pan, and place on a cutting board. Cut into 16 pieces.
Recipe from The Gluten Free Foodsmith
Note from Tina Marie: "I think using oat flour gives the brownies a better texture. I tried this recipe with and without it, and prefer to make them with oat flour."
Amount Per Serving: Calories: 262 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 271mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 6g
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First Published: 21 Nov 2016
Last Updated: 21 Oct 2019