Ingredients
2 c drained black beans
1/3 c melted ghee
1/4 c black sesame butter *
3/4 c coconut sugar
2 eggs
1 tsp vanilla paste
2 tbsp water **
1/2 c cocoa powder
1/2 c coconut flour
1/2 c dark chocolate chunks
Pumpkin swirl
3/4 c pumpkin puree ***
1/3 c coyo
1 tbsp coconut flour
2 tbsp maple syrup
pinch of pink salt
Notes
* you can sub for tahini or any nut butter
** you may need a little more to match the consistency of the pumpkin mix
*** I made my own puree and it's likely to be more liquid that the canned stuff so if your pumpkin mix is on the dry side, add a little water
Method
Preheat oven to 180c and grease and line a 12x9 baking tray
Whisk the pumpkin ingredients and set aside
Blend the beans, ghee, sesame butter, sugar, eggs, vanilla paste and water in a blender until smooth.
Sift the cocoa powder and coconut flour in a large bowl then slowly pour the blended mix while folding it in, then mix in the chocolate.
Pour about 2 thirds of the brownie mix into the tray, spoon the pumpkin mix around the top then spoon the rest of the brownie mix in between. Get a knife and swirl it around and make it real pretty.
Place in the middle rack of the oven and bake for 15-20mins or until the pumpkin swirl starts to brown slightly.
Take out and let cool completely before slicing