I don’t know if this is your Thanksgiving dessert or your forever dessert.
Probably the latter.
After drooling over these pumpkin swirl brownies I had it set in my mind that I somehow needed to recreate them. But instead of making the typical pumpkin-cream cheese swirl, I wanted to try something different.
I incorporated almond butter in place of cream cheese and it worked fabulously. Like, I want to cook up a pan of just the pumpkin layer and go to town with a spoon. It almost had the texture of pumpkin pie. And now I want to make an almond butter pumpkin pie. For reals.
Using high quality semisweet chocolate makes this an extra special treat. I was waiting for just the right occasion to use my Fair Trade Certified Akoma Semisweet Guittard chocolate (gifted to me from Fair Trade USA, not sponsored) and this was definitely it.
I obviously snuck a few chippers into my mouth before melting. How could you not?
The almond butter mixture doesn’t quite give the same swirl effect as the cream cheese mixture, but I’d say it doesn’t really matter.
The brownie recipe was perfected—so many trials!!—months ago and is the perfect base for this new concoction. And, it only requires two flours!
The brownie batter kind of engulfs the pumpkin batter, creating an inner layer filled with this pumpkin spiced, almond butter goodness.
What you end up with is an extra thick brownie.
Also extra fudgy.
*For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies*
Pumpkin Spice Swirl Brownies gluten-free // yields 8x8 pan of brownies
*remove eggs from fridge 45 minutes prior to baking to come to room temperature
for the pumpkin mixture:
- 1/2 cup + 2 tablespoons pumpkin puree
- 1/3 cup creamy natural almond butter
- 1 large egg, whisked
- 2 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/16 teaspoon clove
for the brownies:
- 2/3 cup gluten-free oat flour
- 2 tablespoons almond meal
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 6 tablespoons organic unsalted butter
- 6 ounces high-quality bittersweet chocolate*
- 2/3 cup organic cane sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Whisk together the pumpkin puree and almond butter (Use a creamy and somewhat drippy almond butter. Not the stabilized kind. Be sure to incorporate all of the oil before using.) in a medium bowl. Then whisk in the egg, maple syrup, and all spices until fully combined. Set aside.
Preheat your oven to 350° F and grease an 8x8 glass baking dish on all sides with butter.
In a medium bowl whisk together the oat flour, almond meal, cocoa powder, salt, baking soda, and cinnamon. Set aside.
Melt butter and chocolate in a double boiler or heat-safe bowl over a pot of shallow simmering water (water should not touch the bowl), stirring gently + frequently until smooth.
Remove top bowl from the double boiler and gently stir in sugar with a wooden spoon for about 30 seconds. Lightly whisk both eggs in a small bowl. Add eggs to the chocolate and stir until fully combined, about 20 seconds. Stir in the vanilla extract.
Pour dry ingredients into the wet. Stir until smooth and you no longer see dry flour.
Pour into your greased baking dish and smooth out. Place dollops of the pumpkin mixture into three rows on top of the brownie batter, leaving about 1-inch between each. Spread lightly to flatten out a bit. (You may have some pumpkin mixture leftover. I used all but 2 tablespoons.) Use a butter knife to cut through (perpendicularly to your rows) the pumpkin and brownie batter to create a marbled look. Or, place dollops more haphazardly if desired and then swirl in.
Bake on the middle rack for 38-48 minutes. Edges will rise slightly higher than the center and appear crusty when done. Bake at the longer end for firmer brownies and shorter for gooier brownies.
Remove and place on a cooling rack. Allow to fully cool before cutting, or they will fall apart. Brownies will firm and can be easily cut with a serrated knife once fully cooled.
- *6 ounces standard sized chocolate chips = scant 1 cup (about 1 tablespoon less than 1 cup)
- To speed up the cooling process you can refrigerate the brownies after one hour cooling on a rack. Brownies will crumble if cut when hot.
- If you cannot tolerate GF oat flour: substitute a gluten-free all purpose flour blend. My favorite is by King Arthur.
- If using dark chocolate up sugar to 3/4 cup.
- Other nut meals can be subbed for almond meal (cashew, hazelnut, etc.)
- Do not sub flax-eggs in this recipe!! For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies
Say hello to your forever dessert, which should definitely be made for Thanksgiving.