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!
By Nourishing Amy
GINGER ORANGE CHOCOLATE PUMPKIN SWIRL BROWNIES
Prep Time: 35
Serves: 18 People
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
Preheat the oven to 350*F and line a pan (approx. 8x11 inch) with parchment paper.
Make the chia or flaxseed egg by stirring together the ground seeds with the water and leave to form a gel.
Prepare the pumpkin swirl by stirring together all the ingredients until smooth.
Meanwhile, melt the chocolate and warm the milk, if necessary.
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.
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.
Bake for 25-30 minutes until firm on top. Allow to cool before slicing into 18 brownies.