Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)
Servings: 12
Calories: 128kcal
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. Plus, no one will know they’re lightened-up!
Print Recipe
Equipment
Ingredients
Brownies:
- 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
Pumpkin Swirl:
- 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
Instructions
- 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.
To Assemble:
- 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.*
Notes
*These brownies are best the next day after refrigerating overnight and allowing the flavors to come together even more!
Nutrition
Serving: 1brownie (68g) | Calories: 128kcal | Carbohydrates: 14.7g | Protein: 7.9g | Fat: 4.2g | Saturated Fat: 1.2g | Fiber: 3.7g | Sugar: 4.4g