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By Nourishing Amy


timerPrep Time: 35

groupsServes: 18 People

Rich and fudgy chocolate brownies with a pumpkin and tahini swirl on top. Full of orange, ginger, cinnamon and mixed spices, these seasonal brownies are quick and easy to bake and perfect for Halloween treats!



⅓ cup pumpkin puree

2 tbsp runny tahini or almond butter

1 tsp cinnamon

½ tsp pumpkin pie spice

½ tsp ground ginger

2 tsp ground chia or flaxseeds + 6 tbsp water

1 cup plain or oat flour (use GF oats where needed)

½ cup cocoa powder

⅓ cup coconut sugar

2 tsp baking powder

A pinch of salt

180g or 1 ¼ cup Divine Ginger and Orange Dark Chocolate, melted

¾ cup pumpkin puree

1 cup plant-based milk, room temperature or slightly warmed

1 tsp vanilla essence


Step 1

Preheat the oven to 350*F and line a pan (approx. 8x11 inch) with parchment paper.

Step 2

Make the chia or flaxseed egg by stirring together the ground seeds with the water and leave to form a gel.

Step 3

Prepare the pumpkin swirl by stirring together all the ingredients until smooth.

Step 4

Meanwhile, melt the chocolate and warm the milk, if necessary.

Step 5

Add the flour, cocoa powder, coconut sugar, baking powder and salt to a bowl and whisk well. Pour in the melted chocolate, pumpkin puree, milk and vanilla essence and whisk to combine.

Step 6

Pour into the dish and smooth over the top. Spoon the pumpkin swirl on top all over the brownie and use a blunt knife or small spoon to swirl the pumpkin mix through the brownie batter.

Step 7

Bake for 25-30 minutes until firm on top. Allow to cool before slicing into 18 brownies.

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