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Pumpkin Swirl Brownies



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


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