#pumpkinbrownies

Indulge in the perfect combination of rich chocolate and pumpkin flavors with these gluten-free swirled pumpkin brownies. They're moist, decadent, and easy to make, making them a delightful treat for any occasion.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 2 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 teaspoon baking powder. 1/4 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. You can use coconut oil to grease or line a square baking pan. Pumpkin puree, cocoa powder, eggs, melted coconut oil, vanilla extract, cinnamon, nutmeg, salt, and baking powder should all be mixed together in a large bowl. Mix everything together well. Spread the batter out evenly in the baking pan that has been prepared. Over low heat, melt the dairy-free chocolate chips in a small saucepan until the mixture is smooth. Spread the chocolate that has been melted over the brownie batter in the pan. To make it look like marble, swirl the chocolate into the pumpkin batter with a knife or toothpick. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool in the pan for ten to fifteen minutes before cutting them into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Cozy up with these fudgy pumpkin brownies—rich chocolate, warm spices, and moist pumpkin puree. Easy, adaptable for gluten‑free or lower‑fat. Perfect fall treat! Get the recipe!

You can make these pumpkin brownies quickly and easily. They are great for Halloween parties or any fall get-together. Adding pumpkin puree to regular brownies gives them a tasty fall twist.

Ingredients: 1 box brownie mix. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 eggs. 1 teaspoon pumpkin pie spice.

Instructions: Preheat oven to 350F 175C and grease a 9x13-inch baking dish. In a large bowl, combine brownie mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Mix until well combined. Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares and serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Deliciously moist and flavorful brownies with the added goodness of pumpkin and chocolate chips. Perfect for satisfying your sweet cravings with a hint of autumn.

Ingredients: 1 cup pumpkin puree. 1/2 cup unsweetened applesauce. 1/4 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 cup whole wheat flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put pumpkin puree, applesauce, coconut oil, maple syrup, and vanilla extract in a large bowl and mix them together. Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk. Add the dry ingredients to the wet ones one at a time, mixing well after each addition. Add the chocolate chips and mix them in. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in these rich and decadent gluten-free vegan pumpkin swirl brownies, perfect for satisfying your sweet tooth. The combination of pumpkin and chocolate creates a delightful treat that everyone will love.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup coconut sugar. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease or line an 8x8 inch baking pan with parchment paper. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and spices. In another bowl, mix together the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips. Transfer half of the batter into the prepared baking pan and spread it out evenly. Add dollops of the remaining batter on top, then use a knife to swirl the batter to create a marbled effect. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes