From Lauren: Today, Becky from A Calculated Whisk is sharing this gorgeous Paleo Pumpkin Brownie recipe. I asked her to guest post here, so you can have her site as a resource. Becky is a skilled food photographer who shares grain-free, foodie-friendly, creative recipes. She’s also written a cookbook featuring international paleo-ified recipes called Paleo Planet. A couple nights ago, I made her Balsamic Slow Cooker Short Ribs with Parsnip Puree… divine!
Hello! I’m Becky from A Calculated Whisk, and I’m thrilled to be guest posting for Lauren today. I specialize in developing creative paleo and gluten-free recipes, including plenty of international fare and indulgent desserts. I hope you enjoy these pumpkin swirl brownies!
When fall hits, everything starts sounding more appealing to me if there’s pumpkin involved in some way. Brownies are no exception! Pumpkin and chocolate may sound like a strange combination, but to me the sweetly spiced pumpkin is the perfect counterpart to the slight bitterness of chocolate. These brownies also have a Halloween color scheme, so they’re perfect to bring with you to any spooky events that may be coming up.
About the Ingredients: Paleo Pumpkin Brownies
The swirl for pumpkin swirl brownies is usually made with a mixture of pumpkin and cream cheese, but for these paleo brownies a little tahini makes the pumpkin swirl nice and creamy. Once the brownies are baked, you can’t taste the tahini at all. Maple syrup is used to sweeten the swirl, which adds an extra boost of fall flavor.
These pumpkin swirl brownies are made with tigernut flour (available here) which is one of my favorite paleo flours for baking. Tiger nuts are actually tubers and not nuts at all, so these brownies are perfect for those avoiding nuts. The flour is dense and finely ground, which means you don’t need much of it to whip up a batch of brownies. A few tablespoons of tapioca flour (or you can use arrowroot flour) add a bit of lightness to the batter.
If you like extra fudgy brownies, these are for you! They’re chewy and super chocolaty, with just a touch of creamy pumpkin spice flavor in each bite. If, unlike me, you’re not interested in adding pumpkin to all the things, you can definitely make these brownies without the pumpkin swirl. Just add some chocolate chips or cacao nibs on top for texture!
- For the brownie base
- ½ cup melted ghee or coconut oil (get a free jar of ghee from Thrive here)
- ¾ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ teaspoon sea salt
- ⅔ cup cacao or unsweetened cocoa powder, available here
- 3 tablespoons tapioca flour or arrowroot flour, available here
- ½ cup tiger nut flour, available here
- For the pumpkin swirl
- ½ cup pumpkin puree
- 3 tablespoons maple syrup
- 2 tablespoons tahini, available here
- ½ teaspoon vanilla
- ¼ teaspoon apple cider vinegar
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Pinch of allspice
- Pinch of cloves
- Pinch of nutmeg
- Pinch of salt
- 1 large egg
- Preheat the oven to 350 and line an 8x8-inch or similar pan (the one pictured is 10.5x7) with parchment paper.
- To make the brownie batter, beat the eggs, ghee, and vanilla with a whisk in a large bowl. Whisk in the eggs one at a time, and then add the remaining ingredients, whisking after each addition. Transfer the batter to the prepared pan and smooth the top with a spatula.
- To make the pumpkin tahini swirl, mix all ingredients with a fork in a small bowl until smooth.
- Spoon the pumpkin mixture onto the brownie batter in three evenly spaced rows, then use a butter knife to create swirls (drag the knife across the batter perpendicular to the stripes).
- Bake for 35-40 minutes, or just until the top of the brownies is dry to the touch. Cool completely before slicing and serving.
- Store leftover brownies in the refrigerator for up to five days. They’re delicious chilled or at room temperature.
Becky is a food photographer, recipe developer, and cookbook author who shares creative paleo and gluten-free recipes on her blog, A Calculated Whisk. Her first cookbook, Paleo Planet, includes internationally inspired paleo meals, desserts, sauces, spice blends, and more. Becky enjoys searing short ribs, chopping chocolate, photographing citrus fruit, and salting desserts. She lives in Chattanooga with her fiancé and his cat. You can connect with Becky on Instagram, Pinterest, Facebook, and Twitter.