Gluten Free Vegan Pumpkin Swirl Brownies
This is a guest post from Sarah from Sarah Bakes Gluten Free Treats:
Pumpkin season is here and I could not be a happier baker! It’s always been one of my favorite ingredients to bake with. It makes everything so moist and is packed with vitamin A, a natural antioxident. My personal favorite pumpkin dessert is a slice of pumpkin pie. The classic pie that always comes out this time of year. Creamy pumpkin filling and flaky pie crust. You just can’t go wrong.
These gluten free vegan pumpkin swirl brownies are my newest pumpkin creation. Not only are they beautiful, they are so flavorful too! Swirls of pumpkin, swirls of chocolate. It’s a pairing that works wonderfully. You simply make the pumpkin brownie batter and take out a small scoop. With the addition of cocoa powder, it magically becomes a chocolate brownie batter. The two batters are twirled together and baked to perfection.
My son, who is four, was sneaking some of the scraps as I was serving these brownies. His little hands kept coming back for more. He couldn’t get enough! I love that they are not too sweet and just the right blend of spice and chocolate. We enjoyed our pumpkin swirl brownies with a scoop of vegan pumpkin ice cream. Oh my, pumpkin overload in the most delicious way!
If you are pumpkin-lover like me, what is your favorite pumpkin treat?
Gluten Free Vegan Pumpkin Swirl Brownies
1 cup Sarah’s gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree (not pumpkin pie mix)
3/4 cup coconut sugar or organic brown sugar
1/4 cup, plus 1 tablespoon pure maple syrup
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
Preheat oven to 350 degrees. Line 8×8-inch square baking dish with parchment paper so that it hangs over the sides. In a large mixing bowl, sift together the flour blend, baking powder, salt, cinnamon, ginger and nutmeg. Set aside. Blend together the pumpkin puree, coconut sugar, 1/4 cup maple syrup, melted coconut oil and vanilla extract. Pour pumpkin mixture over flour mixture. Stir until combined.
Remove 1 cup of the pumpkin batter and place in small bowl. Add cocoa powder and remaining 1 tablespoon maple syrup. Mix together well. In prepared baking dish, alternate placing heaping tablespoons of pumpkin batter and chocolate batter in rows. Take a butter knife and do horizontal, then vertical strokes in the batter, creating a swirl pattern.
Place in oven and bake for 25-28 minutes, until toothpick inserted in center comes out clean. Allow to cool in pan for 20 minutes. Carefully lift brownies out of the pan using the parchment paper. Cut into squares. Store in air tight container, with parchment in-between brownies to keep from sticking together.
Sarah is the baker/blogger over at Sarah Bakes Gluten Free Treats. She has had a love for baking for as long as she can remember. For the past 3 years, she’s been baking 100% gluten free! Her husband has celiac disease and both her and her son have a gluten allergy. A lot of her baking is also dairy and egg free. It was quite the adventure for Sarah, learning how to transition over to gluten free baking. There have been highs and lows, but it has been an amazing journey. Now her passion is to share delicious gluten free recipes with others so that they can also have the confidence to bake again!
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