Pumpkin Swirl Brownies – Dairy and Gluten Free
It’s the season of pumpkins! And what better way to get going than to celebrate with these delicious and gooey pumpkin swirl brownies. Made with simple ingredients, these are full of fibre, flavour and nutrients. They also happen to be dairy-free (I used Nush cream cheese) gluten-free and refined sugar free!
Ingredients
– 3/4 can of pumpkin puree
– 150ml of maple syrup
– 75g of ground almonds/almond flour
– 2 eggs
– 100g of 70% dark chocolate melted
– 50g dark chocolate chips
– 1 tsp bicarbonate of soda
– 1 tsp baking powder
– 1 tsp vanilla extract
– 1 tsp cinnamon powder
– 50g cream cheese – Nush cream cheese if dairy free
Method
1. Preheat oven to 180c and line a baking tray – 8×8 inch
2. In a large bowl mix 1/4 the can of pumpkin puree, maple syrup, vanilla, melted chocolate and eggs until well combined
3. Then add the dry ingredients whilst mixing – almond flour, bicarbonate of soda, baking powder, cinnamon
4. Then mix in the chocolate chips
5. Fill the prepared baking tin with the brownie mixture and using a knife level the mixture
6. Make the pumpkin cream cheese swirl by mixing the cream cheese, the rest of the pumpkin puree and 2 tbsp of maple syrup
7. Pop dollops of the pumpkin cheesecake mixture on the brownies, then using a fork swirl them into the brownie mixture – don’t over swirl so you lose the pattern!
8. Bake in the oven for 25 minutes and take out. Let cool fully before chopping up into squares and enjoying!
