Ingredients
For the brownie base:
• ½ cup almond butter or softened butter
• ⅓ cup maple syrup or honey
• 1 egg
• 1 tsp vanilla extract
• ½ cup cocoa powder (unsweetened)
• ½ cup almond flour
• ¼ tsp salt
• ¼ tsp baking soda
For the pumpkin swirl:
• ¼ cup pumpkin puree (unsweetened)
• 2 tbsp maple syrup
• ½ tsp pumpkin pie spice
• 1 tbsp almond flour (to thicken)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the brownie batter: In a bowl, mix almond butter, maple syrup, egg, and vanilla until smooth.
- Sift in cocoa powder, then add almond flour, salt, and baking soda. Stir until thick and glossy.
- Make the pumpkin swirl: In a small bowl, combine pumpkin, maple syrup, pumpkin pie spice, and almond flour. Mix until smooth.
- Pour brownie batter into the pan and spread evenly. Drop spoonfuls of pumpkin mixture on top.
- Use a knife to gently swirl the pumpkin through the brownie batter—don’t overmix!
- Bake 22–25 minutes, until edges are set and center is fudgy.
- Let cool completely before slicing for clean cuts.
💡 These stay moist for days—store in the fridge for extra-dense texture!
✨ Why it’s “Great”: A perfect balance of chocolate depth and autumn warmth—ideal for Thanksgiving dessert or gifting!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 12 brownies , Calories : 130 , Net Carbs: 11g , Fats: 9g , Protein: 3g