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: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
			4.0 rating based on 2 ratings
			
			
			
			
		
		
																																			
									

								
							
																																
								
								
																		
																		
																				
											
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									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