Vegan Pumpkin Swirl Brownies (Healthy and Fudgy)
These amazing vegan pumpkin swirl brownies are such a fun and tasty fall treat. It has a dark gooey chocolate base with a sweet and slightly spiced pumpkin cream topping, then marbled with more melted chocolate. Healthy and super satisfying.
Servings: 16 squares
Calories: 188kcal
Equipment
- Food processor
Ingredients
For the base
- 1 tbsp ground flax seeds (+ 2 tbsp water)
- 15.5 oz canned white beans (cannelini or butter) rinsed and drained
- ½ cup maple syrup
- ⅓ cup refined coconut oil solid, room temperature
- ½ cup flour white whole wheat or all-purpose
- 1 tsp baking powder
For the chocolate layer
- 3 tbsp raw cacao powder
- ½ cup dark chocolate chips
- ¼ cup walnuts
For the pumpkin layer
- 1 cup pumpkin puree homemade or canned
- ⅓ cup flour white whole wheat or all-purpose
- ½ tsp baking powder
- 1 tsp pumpkin spice mix or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ground ginger
- 3 tbsp dark chocolate chips
Instructions
- Pre-heat the oven to 350º. Cover a 8 x 8 square baking dish with parchment paper (keep the edges longer so you can pull on them after baked).
Make the base
- In a small bowl, combine the ground flax seeds with the water, whisk and set aside to set for about 10 minutes.
- In a food processor, add the flax seed mixture with the white beans, maple syrup, coconut oil, flour and baking powder. Process until very smooth.
- Measure ½ cup of the white batter and set aside for later.
Make the chocolate layer
- Transfer the remaining white bean batter from the food processor to a medium bowl and add the raw cacao powder. Stir to combine until uniform (make sure there are no clumps anymore, you can sift the cacao if desired)). Then, add the chocolate chips and walnuts, stir to combine and set aside.
Make the pumpkin layer
- Transfer the ½ cup of white bean batter you set aside into a medium bowl and add the canned pumpkin purée, the extra ⅓ cup of flour, the extra ½ tsp of baking powder and the spices. Stir to combine.
Combine and bake
- In the prepared baking dish, pour the chocolate batter and smooth it out using a spatula. The batter is very sticky, so take your time and make sure it goes all the way to the corners. Then, add the pumpkin mixture over and smooth the surface as well using a spatula.
- Melt 3 tbsp of chocolate chips in a small bowl using the microwave (warm for about 60 seconds) or the stove (warm on low for a few minutes). Let the chocolate chips rest for about 1-2 minute, then stir to help them melt completely.
- Distribute the melted chocolate all over the pumpkin layer by scattering a few dollops/drizzle and then, using a stick of a butter knife, create swirls as you wish.
- Bake in the over for 26-28 minutes. Let the brownies slightly cool down before removing it from its baking dish and slicing in squares. Enjoy!
Video
Notes
- Store at room temperature for one day, then transfer in the fridge covered for up to 5 days. You can also cut them and then freeze, making sure to separate them with a layer of parchment paper so they don't stick together.
- Make sure not to overbake them! Slightly underbake is better for extra gooey brownies. I cook mine for 27 minutes, but start watching them after 26 minutes and let them cool down before slicing, they will keep cooking a little longer.
- To make them nut-free: omit the walnuts and make sure to use nut-free chocolate chips.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 188kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 52mg | Potassium: 266mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2385IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg