Rich Chocolatey Paleo Pumpkin Swirl Brownies (No Oil)

These Rich Chocolatey Paleo Pumpkin Swirl Brownies use almond flour and pumpkin puree for a dose of healthy fats and has no oil! A stroke of genius;

But that’s probably more of a side note. The highlight is the super rich chocolatey flavor! I like my chocolate intensity to be more on the darker side, and this really hit the spot. 

So I’m officially out of ways to describe all these chocolate baked goods I make. Rich, decadent, moist, chocolatey perfection… Yeah, I’m all dried out now, so here’s another recipe that’s all of that, + Paleo! I guess there’s one thing off the usual list. Oh and there’s the pretty swirl pattern on the top too!

What do Paleo Pumpkin Swirl Brownies taste like?

The texture was something of a mix between light, moist, airy, and dense; I can’t quite describe it, but it overall it sure did work!

How healthy are these Oil Free Pumpkin Brownies?

After the amazing taste, my favorite part of this is that the entire batch is just a little over 500 calories. And you know what this allowed me to do? Eat the entire thing in one go as my evening snack! And then repeat the same thing the very next day. Before you judge me, look at that set of ingredients. These brownies are actually healthy!

I was so excited for this recipe that I even woke up at like 7 am – which is pretty early compared to my usual 8:30ish – so I could get a batch ready and do a photo shoot before heading to work for the day. But as usual, I underestimated the amount of time that second part would take, and ended up getting in to my office after 10. Yes, those photo shoots just take forever. And this was after having decided on the setup the previous night. That delicious taste was most certainly worth the effort though!

Some more Healthy Pumpkin Recipes to try this fall?

• Whole Wheat Pumpkin Pancakes
• Pumpkin Pecan Baked Oatmeal Bars

Rich Chocolatey Paleo Pumpkin Swirl Brownies (No Oil)

5 from 1 vote

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 2¼” x 1” thick brownies

Calories: 83kcal

Course: Dessert

Cuisine: American, Thanksgiving

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 what you're really going to love is the dark and super-rich-chocolatey flavor!

Ingredients

• 6 Tbsp Almond Flour
• 1½ Tbsp Coconut Flour
• 3 Tbsp Unsweetened Cocoa Powder
• 1 tsp Baking Powder
• ¼ tsp Pumpkin Pie Spice
• ⅛ tsp Salt
• 1 Egg
• Stevia Sweetener, 2 Tbsp + 2 tsp sugar worth (Use your brand's Conversion Chart)
• ½ tsp Vanilla Extract
• 6 Tbsp Pumpkin Puree, Canned, 92g
• 1 Egg White

Pumpkin Swirl:

• ¼ cup Pumpkin Puree, Canned, 30g
• ⅓ Egg
• Stevia Sweetener, 1 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Preheat the oven to 350°F.
• Line a 8″ x 4″ glass loaf pan with parchment paper and lightly grease it.
• In a medium bowl, combine flours, cocoa, baking powder, pumpkin pie spice and salt.
• In a large bowl, whisk together egg, vanilla and sweetener. Whip for about 2-3 minutes so a lot of air gets incorporated.
• Fold in pumpkin puree.
• Sift dry ingredients to wet, and gently stir to combine. Batter will be slightly dry.
• Beat the egg white using a hand mixer until it forms stiff peaks, about 1 minute. Gently fold into batter.
• Transfer batter into pan, spread to edges, and flatten top with a spatula or back of spoon.
• In a small bowl, combine pumpkin, sweetener and ½ egg.
• Drop by teaspoons onto brownie batter and swirl with a knife to make desired pattern.
• Bake for about 20 min or until a knife inserted into center comes out clean.
• Let brownies sit 5 minutes, lift out of pan with parchment paper, and allow to cool completely (10 min) before cutting into squares.

Notes

Recipe adapted from Ambitious Kitchen.

• Make sure to use pumpkin puree, and not pumpkin pie filling.
• Tip: Cut with a plastic knife to prevent crumbling.

Storage:

• Room temperature: 1-2 days in an airtight container.
• Fridge: 4-5 days in an airtight container.
• Freezer: 1-2 months individually wrapped in plastic wrap and placed in zipper bags. Thaw before eating.

Nutrition:

• Servings: 6 2¼” x 1” thick brownies | Serving size: 1 brownie
• Calories: 83kcal
• Fat: 5.4g | Saturated fat: 0.8g
• Carbohydrates: 6.7g | Fiber: 2.6g | Sugar: 0.9g
• Protein: 4.1g