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Fall is just over the horizon and I am SO READY for it! Not only is it my favorite season, but it’s the best season for baking. There are so many amazing flavors to work with, my favorite being pumpkin!
And these Fudgy Pumpkin Swirl Brownies NEED to be on your baking list. Fluffy squares of rich, fudgy chocolate stacked on top of cinnamon spiced pumpkin will be sure to get you in the mood for fall if you’re not already!
These brownies taste like they’re loaded with butter and sugar, but they’re actually made with wholesome, healthy ingredients and packed with protein. And each brownie is only 120 calories!
But I promise, no one will notice they’re lightened up! Decadent desserty flavor and texture is not sacrificed in this recipe!
Make these Fudgy Pumpkin Swirl Brownies and enjoy with your first pumpkin spice latte to welcome fall the proper way! Want more delicious pumpkin recipes? Try one of my 15+ Healthy Pumpkin recipes like my Healthy Pumpkin Brownies (Flourless) or my Healthy Chocolate Chip Pumpkin Blondies!
Why You’ll Love These Fudgy Pumpkin Swirl Brownies
- Get the best of both worlds with chocolate AND pumpkin!
- They’re rich, gooey, fudgy and they’ll melt right in your mouth.
- Only 120 calories per brownie!
- High protein and macro-friendly. Each brownie has 15g carbs, 4g fat, and 8g of protein.
- Perfect for holidays and parties to impress your family and friends.
- So easy to make! Just mix brownie batter and pumpkin batter, add to dish, swirl, and bake!
- Protein powder – I used PEScience Gourmet Vanilla. Not all protein powders bake the same, so if you use another brand, just make sure it is also a whey+casein blend and one that bakes well. For all PEScience products, you can save 10% with my affiliate code Laurenfitfoodie.
- Oat flour – I like the flavor oat flour brings, but all-purpose flour, 1:1 gluten-free flour, and whole wheat flour should work as a good substitutes. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency. I haven’t tried the brownie part of this recipe with almond or coconut flour, so I can’t speak on those, but if do try, let me know how it turns out in the comments!
- Coconut flour – I only used this in the pumpkin part of this recipe. I used Anthony’s Coconut Flour.
- Cocoa Powder – I used dark cocoa powder, but normal cocoa powder or black cocoa powder would also work.
- Sweetener – I used Swerve Granular Sweetener. You could also use erythritol, Splenda, stevia, or any other sweetener of choice.
- Baking essentials – Baking powder, baking soda, cinnamon, pumpkin pie spice, and vanilla extract.
- Canned pumpkin – Libby’s brand is my favorite. It produces the best texture and orange color.
- Light butter – I used I Can’t Believe It’s Not Butter Light.
- Milk – I used unsweetened almond milk. Any milk will work here!
- Mini chocolate chips – Or any chips you fancy!
How To Make
1. Preheat oven to 325°F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray. Then mix your brownie and pumpkin batters. Mix the dry ingredients. Then, add the wet ingredients. Stir until dry ingredients are incorporated and batter is smooth.
2. Add dollops of brownie batter and pumpkin batter to your baking dish, alternating between the two for a total of 9 dollops on the bottom layer.
3. Dollop the remaining batter on top of the first layer, adding the remaining brownie batter in dollops on top of the pumpkin batter and adding the remaining pumpkin batter on top of the brownie batter.
4. Use a piece of parchment paper sprayed with nonstick cooking spray to press down on the batter and even it out.
5. Sprinkle with the remaining chocolate chips.
6. Bake for 35 minutes or until a toothpick inserted in center comes out mostly clean. Let cool, then cut into 12 bars and enjoy!
These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To freeze: tightly wrap brownies in saran wrap or aluminum foil (or both for extra precaution against freezer burn) and into a freeze ziploc bag. Freeze brownies for up to three months.
For the best healthy pumpkin brownies, be careful not to over-bake! A toothpick inserted in the center should come out slightly crumbly (it will continue to bake in the hot pan after you remove it from the oven)!
What type of pumpkin should I use for these Fudgy Pumpkin Swirl Brownies?
Make sure to use canned pumpkin puree, not pumpkin pie mix for this healthy pumpkin brownie recipe. The only ingredient should be pumpkin. My favorite brand of canned pumpkin is Libby. I think it produces the best taste and texture while baking but any canned pumpkin works. You can also substitute canned pumpkin for fresh pumpkin puree, sweet potato puree or butternut squash puree.
Do I have to use oat flour?
I love the taste and texture the oat flour brings to these brownies but you can use all-purpose or 1:1 gluten-free flour instead, if you wish. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency.
Do you eat these brownies warm or chilled?
I personally love eating these brownies chilled! I think the flavors really come together but you can absolutely eat them warm if you prefer. Just pop them in the microwave for a few seconds until warmed to your liking.
- 2 scoops chocolate or vanilla protein powder (62g)
- 1/4 cup oat flour (30g) or all-purpose or 1:1 gluten-free flour
- 1/3 cup + 1 Tbsp dark cocoa powder (40g)
- 2 Tbsp Swerve granular sweetener (24g)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup canned pumpkin (244g)
- 2 Tbsp light butter (28g) room temperature
- 2 Tbsp unsweetened almond milk (30g)
- 2 Tbsp chocolate chips (30g) melted
- 1/2 scoop vanilla or snickerdoodle protein powder (15g)
- 1/2 cup oat flour (60g)
- 2 Tbsp coconut flour (14g)
- 2 Tbsp Swerve granular sweetener (24g) or other sweetener of choice
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 egg
- 3/4 cup canned pumpkin (180g)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk (60g)
- 2 Tbsp mini semi-sweet chocolate chips (28g) divided
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- Preheat oven to 325 degrees F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray.
For the Brownies:
- Add the protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda to a large mixing bowl. Stir the dry ingredients.
- Then add the pumpkin, butter, milk, and melted chocolate chips.
- Using a handheld or stand mixer, beat the ingredients until all ingredients are incorporated (you can also use a spatula if you don't have a mixer, just make sure to mix well).
For the Pumpkin Swirl:
- Add the egg to a bowl and briefly whisk; then add the pumpkin, vanilla, and almond milk and mix until combined.
- In a separate bowl, add the protein powder, oat flour, coconut flour, sweetener, baking powder, baking soda, and pumpkin pie spice. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in 1 Tbsp of the chocolate chips.
- Add dollops of brownie batter and pumpkin batter to your baking dish, alternating between the two for a total of 9 dollops on the bottom layer.
- Dollop the remaining batter on top of the first layer, adding the remaining brownie batter in dollops on top of the pumpkin batter and adding the remaining pumpkin batter on top of the brownie batter.
- Use a piece of parchment paper sprayed with nonstick cooking spray to press down on the batter and even it out. Sprinkle with the remaining Tbsp of chocolate chips.
- Bake for 35 minutes or until a toothpick inserted in center comes out mostly clean. It’s okay if it’s still a little gooey. The brownies will still bake in the hot dish once removed from the oven.
- Let cool then cut into 12 bars. Then, wrap tightly or store in an airtight container until ready to eat.*
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.