Swirled Fall Brownies

Swirled fall brownies??!!

Yes!!!!!

Hum, in fact it is not fall where I live, as not only we do not have 4 seasons, but we are also in summer (almost).

So, why fall? Well, Autumn is by far my favorite season and I miss it a lot. The colors, the smells, the weather, all about it.

In my home country we do have 4 seasons, and I have fond memories from my childhood, eating hot roasted chestnuts fresh from the artisan clay ovens so typical of my Portugal.

Thinking about my friends from Europe and the US, I decided to create a recipe that exudes fall. From the smell fresh out of the oven, to the taste, so yummy and so typical, this recipe is a gem.

Curious? These brownies are made with pumpkin, pumpkin spice and dark chocolate. They are quick to make, easy, I mean, fool-proof, as all my recipes.

I am really proud of this one, and I hope all of you will also love it as much as I do.

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Swirled Fall Brownies

by:

4.0 rating based on 2 ratings
  • V
  • GF
  • DF
Why fall? Well nothing says fall more than pumpkin and pumpkin spice, like orange and brown, like the smell of freshly baked goods. These brownies are so amazing, so flavorful, so moist. It is a keeper and a fantastic keto treat
  • Difficulty:Easy
  • Prep Time:30 mins
  • Cook Time:50 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 300g cubed raw pumpkin
  • 6 eggs separated
  • 30g of swerve/xylitol/erithritol
  • 95g of chopped dark chocolate
  • 2 tbsp softened butter
  • 5g pumpkin spice
  • 5g vanilla extract
  • 150g of almond or macadamia flour
  • 2 tsp gluten free baking powder
Method
  • Pre heat the oven to 180º C
  • Oil a square brownie pan and cover with wax paper, set aside
  • Cook the pumpkin for 15 minutes until well cooked (falling apart) and smash it, set aside to cool down
  • After the pumpkin  cooled down, separate the egg yolks from the whites and each into a separate bowl
  • Melt the chocolate with the butter and mix well
  • Beat the egg yolks with the sweetener, vanilla extract and spices until smooth and bubbly
  • Add the pumpkin and beat well
  • Add the flour and gluten-free powder and mix
  • Beat the egg whites until firm peaks form
  • Add the egg whites in batches, folding into the batter between each addition, making sure the mix remains aerated
  • Pour the batter into the brownie pan
  • Slowly pour the chocolate in the mix and using a spatula, incorporate the chocolate, making a nice swirl pattern
  • Bake in the oven for 50 minutes (time may vary depending on the oven)
  • Carefully remove from pan and put it in a cooling rack, cool it down completely
  • Cut into 16 or more squares and enjoy

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