Double Pumpkin Brownies

These brownies spawned from me trying to make my 3 Ingredient Brownies, where I wanted to swap the banana and peanut butter for pumpkin puree and pumpkin seed butter. The batter was much thicker, so I added some extra ingredients, swirled in a pumpkin topping, and thus these Double Pumpkin Brownies were born. They're sugar, nut, and gluten free, moist and fudgy, and simple to make!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine together pumpkin puree and pumpkin seed butter until well combined with an electric hand mixer

Step 2

Sweet potato puree can be used instead of pumpkin puree (here's a secret: this is actually sweet potato, but you didn't hear that from me)

Step 3

Add in the rest of the brownie ingredients (egg, sweetener, vanilla, cinnamon, salt, and cocoa). Mix with your hand mixer until a smooth and slightly thick batter forms

Step 4

Transfer the batter to a parchment line 8" square pan that's lined with parchment paper and sprayed with oil

Step 5

Wipe your both with a paper towel, and beat together the swirl topping ingredients (puree, seed butter, and liquid sweetener) with a hand mixer until fully combined

Step 6

Dollop the pumpkin topping on top of the brownies, and swirl as best as you can with a toothpick. I mixed it in too much here; ideally you can get more visible streaks of orange against the brown brownie background

Step 7

Bake in a preheated 350F oven for about 20 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean

Step 8

Let cool totally in the fridge before slicing. Store in the fridge

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