These Paleo swirled pumpkin chocolate brownies are as beautiful to look at as they are delicious to eat! Loaded with good for you ingredients this is a treat you can feel good about eating and feeding your family too!
Wanting to create a combo of two of my very favorite flavors, these brownies were born!!
My hubby LOVES pumpkin and chocolate, so I am always looking for new ways to incorporate the two flavors.
I just love the look of the bright orange batter swirled with the dark chocolate! It looks super dramatic, but couldn’t be easier to achieve!
I also added some healthy ingredients to keep these nourishing: collagen being the heavy hitter! It adds protein, essential amino acids, and is totally amazing for hair, nails, and skin. Since regularly incorporating it into my diet, I finally have nails that don’t break through all my exuberant daily activities! Perfect Supplements is my favorite brand, by leaps and bounds! They actually batch test to be sure there is no Round Up in their product! Use code “TESSA10″ for 10% off any order.
Fresh pumpkin is also a nourishing ingredients and so darn delicious! It adds moisture to the end product, as well as plenty of vitamins A and C!
I also decided to make this lower in sugar for my family by subbing out half of the sweetener for erythritol, my favorite low carb sweetener! It works magically, especially in conjunction with some stevia glycerite to keep the flavor without adding loads of sugar.
These swirled pumpkin bars marry so many of the essential brownie points, plus a few more I think are important!:
- pumpkin pie in a brownie form
- grain free
- gluten free
- lower sugar option
- dairy free option
Additional Healthy Brownie Recipes You May Want to Check Out:
- Paleo Vegan Brownies – Nut Free
- Flourless Black Bean Brownies
- Ultimate Paleo Vegan Brownies @ The Beaming Baker
- White Chocolate Glaze Brownies @ What Great Grandma Ate
Swirled Pumpkin Chocolate Brownie Recipe:
Swirled Pumpkin Chocolate Brownies - Paleo
Chocolate Brownie Mix
- 8 tablespoons butter OR coconut oil
- 6 oz chocolate chips
Pumpkin Brownie Mix
- 1 cup pumpkin puree I like to use fresh whenever possible!
- 1 teaspoon cinnamon or pumpkin pie spice
On the stove top in a small saucepan over medium low heat, melt the butter or coconut oil with the chocolate chip. Remove from heat and set aside to cool slightly.
In the bowl of the mixer, beat the eggs and sugar (s) until pale yellow. With the mixer on low, continue with the remaining master mix ingredients, mixing thoroughly.
Take half of the batter and mix into the melted chocolate mix, by hand. Set aside
In the remaining master mix batter, add the remaining pumpkin brownie ingredients, scraping the edges if necessary to make sure all is incorporated.
In your greased pan, scatter globs of the chocolate brownie mix., using most of the batter, but leave parts of the pan that are not covered with it.
Now grab the pumpkin brownie mix, and scoop all the batter into the empty spaces (and then some, most chocolate will be covered). Add the remaining chocolate anywhere you see fit!
Using a butter knife, gently swirly the mixture in snaking "s" motion throughout to marble the batters. Do not overdo it and start mixing it all together. When you achieve a marbled look you want, place in a preheated oven and bake for 35-45 minutes until the center is just set. Same concept modeled here in a video.
Let cool completely before cutting.