Hello there!
Have you been doing any Fall baking lately?!
Fall and Pumpkin are basically synonymous, would you agree? Even if you personally don’t like pumpkin, you know that when Fall comes, so does pumpkin-spice-everything….
right?!
Do you like pumpkin?
Raise your hand if you like pumpkin!! Now, if you raised your hand– do you like pumpkin baked goods? Do you prefer pumpkin spice– not necessarily pumpkin at all, but rather the spice the we assimilate with pumpkin (i.e. Pumpkin Spice Latte..)? How do you enjoy it? (and if you don’t like pumpkin, what is it about it?? I’d love to know!!)
Two of my favorite ways to enjoy this festive flavor are (1) in pumpkin bread (grab my dairy-free delicious recipe here!) and (2) with chocolate, aka in these brownies!!
Why I love them…
- They’re THICK
- They are moist & rich, yet not too rich
- They’re spice-y! The perfect hint of cinnamon
- They’re dairy-free & vegan-friendly!
- They are just as chocolaty as they are pumpkiny
- They’re shareable! Keep some at home, bring some to work, send some to school with the kids, bring them to a Halloween potluck….
Whether you’re looking for a fun new Fall recipe, something pumpkiny, or something for a Halloween-themed treat, this recipe is for you!!
Let’s bake
Let me know if you make them! @thefetchingfoodie on Instagram!
Recipe: Chocolate Pumpkin Swirl Brownies!
Dairy-free | Vegan
Makes 24-36 bars – they’re rich & thick so just keep that in mind!
Ingredients
1 1/3 cups canola oil
3 cups granulated sugar
1 Tablespoon vanilla extract
6 eggs OR 6 flax eggs for vegan-friendly*
1 tsp salt
1 tsp baking powder (use 2 tsp if using flax-eggs)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup chocolate chips (I love & use Wegman’s semi-sweet chocolate chips – which are conveniently vegan & affordable!)
1 cup canned 100% pure pumpkin puree (plain pumpkin puree, not pumpkin pie filling) Libby’s brand is what I use, it’s the BEST for baking!
1 tsp cinnamon
1 tsp pumpkin pie spice
*To make the flax eggs, all you need are ground flaxseeds and water! 1 flax egg = 1 Tablespoon of flaxseeds mixed with 3 Tablespoons of water.
Directions:
1) Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper. Set that aside.
2) In a large bowl, whisk together the oil and granulated sugar. You can do this by hand or with a stand/hand-held mixer.
3) Add in the vanilla extract, eggs/flax-eggs, and salt. Whisk/mix very well so that you have a fully uniform mixture.
4) Switch to a rubber spatula and gradually fold in the flour and baking powder until no more flour streaks remain.
5) Next, evenly divide the batter between its current bowl and another bowl. In one of the bowls, sift in the cocoa powder, and stir in the chocolate chips. In the other bowl, mix in the pumpkin, cinnamon, and pumpkin pie spice. You’ll now have two bowls of batter– one chocolate & one pumpkin!
6) Spread about half of the chocolate batter into your prepared parchment-lined baking pan. Then dollop about half the pumpkin mixture on top of that first chocolate layer. Followed by the remaining chocolate batter and finally the remaining pumpkin batter. There’s no wrong way to do this– it doesn’t have to be perfect! Use a spatula to spread the batter out evenly. Then, sticking the spatula straight up and down, run it through the batter in a swirl motion to…swirl together the batters together a bit 😀
7) Bake the brownies in your preheated oven for about 40 minutes, or until the center just barely springs back when lightly pressed with your finger.
LOOK AT THAT SWIRL! Yummm
8) Cool the brownies completely in the pan. They’ll be easiest to cut when they’re cooled…but if you dare to be messy, they’re super tasty warm 🙂
My nails aren’t done, which is why I’m hiding them behind the bars 😀 But look how thick the brownies are!!
Cut them to your desired size and share to your heart’s desire! They’re perfect to bring to a potluck, into work for a Halloween-themed treat, to school for a Halloween-themed treat, or to have with family & friends at home!
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