Paleo Pumpkin Swirl Brownie
Serves 610 mins prep20 mins cook
This Paleo Pumpkin Swirl Brownie recipe is a stroke of genius. It replaces the typical oil or butter with almond flour and pumpkin for a dose of healthy fats. But that’s probably a side note. The highlight is the super-ultra-chocolatey flavor! I like my chocolate on the darker side, and this hit the spot. With Thanksgiving just around the corner, this dessert is a great alternative if you're not into the whole pie thing. The entire batch is around 500 calories.
0 servings
What you need
tbsp almond flour
tsp stevia
cup pumpkin puree
tbsp unsweetened cocoa
tsp vanilla extract
tbsp coconut flour
tsp baking powder
tsp salt
Instructions
- Preheat oven to 350°F. - Line and grease a 8" x 4" glass pan with parchment paper. - In a bowl, combine dry ingredients. - In a large bowl, whisk together egg and vanilla. Whip for about 5 minutes to incorporate lots of air. - Fold in pumpkin puree. - Sift dry mix into wet, and stir. - Beat egg white until it forms stiff peaks and fold into batter. - Transfer batter into pan, spread, and flatten. - In a small bowl, mix swirl ingredients, drop by teaspoons onto batter and use a knife to make a pattern. - Bake for 20 min or until a knife inserted into center comes out clean. - Cool completely before cutting into squares.View original recipe