Six chocolate pumpkin swirl brownies made with Navitas Organics Cacao Powder on parchment paper.

Chocolate Pumpkin Swirl Brownies Recipe

There's no better time than pumpkin season to put a delicious fall spin on a staple recipe. What better place to start than with decadent, fudgy (& vegan) pumpkin swirl brownies?! Made extra chocolatey with rich cacao powder, they're sure to satisfy even the sweetest cravings.

INGREDIENTS

For the Brownies:

1 cup flour of choice

1 cup Navitas Organics Cacao Powder

⅔ cup sugar (regular or coconut)

2 tsp. baking powder

½ tsp. salt

2 flax eggs (2 Tbsp. flax meal + 6 Tbsp. water)

6 oz. unsweetened chocolate chips

1 cup plant-based milk (room temperature)

¾ cup pumpkin purée

1 tsp. vanilla extract

 

For the Pumpkin Swirl:

½ cup pumpkin purée

½ cup non-dairy yogurt (or cream cheese, softened to room temp)

2 Tbsp. tapioca flour or arrowroot powder

2 Tbsp. sugar

2 tsp. pumpkin pie spice

DIRECTIONS

Preheat oven to 350˚F and either grease or line an 8x8-inch baking dish with parchment paper.

Prepare flax eggs by whisking together flax meal and water, and set aside to form.

Mix together all ingredients for pumpkin swirl until smooth and set aside.

In a large bowl, combine flour, cacao powder, sugar, baking powder and salt. Whisk until there are no lumps.

In a small bowl, combine pumpkin, milk, flax eggs and vanilla.

Melt chocolate chips. Add wet ingredients to dry ingredients, then add melted chocolate. Stir to combine, but don’t overmix!

Transfer brownie mix to your prepared baking dish.

Using a spoon, create indents in the top of the brownie batter.

Fill indents with pumpkin swirl and use a knife or toothpick to create “swirls” on the top of the brownies.

Bake for 25-30 minutes. Allow to cool completely before slicing and store extras in the fridge.

Makes 6 brownies

 

Submitted by Kimber Kurzmann | Wildflower Ways

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Image of Chocolate Pumpkin Swirl Brownies Recipe

Servings

6 large brownies

There's no better time than pumpkin season to put a delicious fall spin on a staple recipe. What better place to start than with decadent, fudgy (& vegan) pumpkin swirl brownies?! Made extra chocolatey with rich cacao powder, they're sure to satisfy even the sweetest cravings.

Ingredients

    For the Brownies:

  • 1 cup flour of choice
  • 1 cup Navitas Organics Cacao Powder
  • ⅔ cup sugar (regular or coconut)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 flax eggs (2 Tbsp. flax meal + 6 Tbsp. water)
  • 6 oz. unsweetened chocolate chips
  • 1 cup plant-based milk (room temperature)
  • ¾ cup pumpkin purée
  • 1 tsp. vanilla extract
  • For the Pumpkin Swirl:

  • ½ cup pumpkin purée
  • ½ cup non-dairy yogurt (or cream cheese, softened to room temp)
  • 2 Tbsp. arrowroot powder

  • 2 Tbsp. sugar
  • 2 tsp. pumpkin pie spice

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Directions

  1. Preheat oven to 350˚F and either grease or line an 8x8-inch baking dish with parchment paper.
  2. Prepare flax eggs by whisking together flax meal and water, and set aside to form.
  3. Mix together all ingredients for pumpkin swirl until smooth and set aside.
  4. In a large bowl, combine flour, cacao powder, sugar, baking powder and salt. Whisk until there are no lumps.
  5. In a small bowl, combine pumpkin, milk, flax eggs and vanilla.
  6. Melt chocolate chips. Add wet ingredients to dry ingredients, then add melted chocolate. Stir to combine, but don’t overmix!
  7. Transfer brownie mix to your prepared baking dish. Using a spoon, create indents in the top of the brownie batter.

  8. Fill indents with pumpkin swirl and use a knife or toothpick to create “swirls” on the top of the brownies.
  9. Bake for 25-30 minutes. Allow to cool completely before slicing and store extras in the fridge.