These Super Fudgy Paleo Pumpkin Swirl Brownies are pumpkin spiced, chocolaty squares of heaven! They’re gluten-free, grain-free, diary-free, refined sugar-free, and have a vegan option!
What I’m introducing you to today is one of my famous sinless secrets. These Super Fudgy Paleo Pumpkin Swirl Brownies taste so sinful, nobody will ever know they’re the dreaded word, Paleo.
I don’t know why certain worlds, like healthy, nutritious, gluten-free, sugar-free, and Paleo send people into a state of apprehension. When I hear those words, I get all excited. Mostly because all the incredible bloggers I follow make beyond delicious recipes with these titles, including myself!
Since I’ve been following a clean-eating lifestyle for so long, the old, processed junk doesn’t even appeal to me or taste good anymore! It just tastes artificial and overly sweet.
Unlike the traditional recipes you so commonly know, the yummy, allergy-friendly recipes I make actually allow you to savor the wholesome ingredients—and there’s no better feeling than relishing a healthy dessert or recipe because you know it’s actually benefiting your body. Now that’s soul food.
These Super Fudgy Paleo Pumpkin Swirl Brownies are no exception.
I’ve been developing Sabrina’s Sinless Secrets for quite some time now, and I’d be lying if I said my incredible web designer, Heather Wood, isn’t a substantial help. It’s safe to say I’d be lost without her. Nevertheless, I haven’t really gotten the word out about my blog yet. Most of the people in my life had no idea, until recently, that I possess a passion for cooking, or that I was pursuing this online career. It might also have something to do with me not talking about my personal life too much. You know how I like my secrets. 😉
Needless to say, I know I have to start getting the word out. With that in mind, I thought—for the very first time—that I’d bring some of my sinless desserts to Thanksgiving and tell my family about my blog. These babies were on the list!
I was so nervous to have my family critique my recipes, particularly because some of my family members are openly opinionated—especially when it comes to healthy recipes. Like I’ve said before, I’m a perfectionist, so I don’t like it when others tell me something I do isn’t good enough. Although constructive criticism is helpful, it does put a damper on me. Regardless, I put on my big girl shoes and committed to it. No matter the reaction, I knew I’d get something useful from it.
My immediate family (my mom, dad, and brother) has, fortunately, eaten, at least, two Thanksgiving meals every year. So, we went to my mom’s side of the family first, as we always do. My aunt Kristi customarily prepares our first Thanksgiving meal. She’s an incredible cook! After scarfing down our Thanksgiving lunch, only a few moments passed before dessert was served.
We had a plethora of desserts, you guys—pumpkin pie, blueberry pie, Paleo almond joy bars, caramel crunchies, Paleo almond ice cream, and my two desserts: Super Fudgy Paleo Pumpkin Swirl Brownies and Gluten-Free Chocolate Pumpkin Fudge Squares. My mom made the Beaming Baker’s Paleo Almond Joy bars and the Paleo almond ice cream, which were so yummy! Good job on going Paleo, Mom!! 🙂 She still made one dirty dessert though, her renowned caramel crunchies. Baby steps.
Everyone grabbed a little bit of everything and I awaited a negative comment from someone’s mouth. But no. Surprisingly, they were a huge hit! Nobody could, especially, believe there was no refined sugar. I was so thrilled! They loved my mom’s desserts, too! Obviously.
By the next party over at my aunt Jeanette’s (Auntie’s) house, I already had a coating of confidence to serve them. I’d have to say, my dad’s side of the family is more opened-minded and relaxed, so I wasn’t too afraid for them to try my sinless desserts. It took no time for them to dig right in and they esteemed them! Two of my awesome cousins, Derek and Shannon, were the first two.
Here’s a little family collage Michael put together for me from my aunt Jeanette’s house! Derek and I are on the left, while the two group pictures are Derek, Michael, Shannon, and me! We were being silly. Jazz hands! 🙂 lol
Back to the Super Fudgy Paleo Pumpkin Swirl Brownies. My uncle Michael was the only one that was a little hesitant, specifically after I told him what my desserts were made of, but I encouraged him to try a brownie.
He took a questionable bite and his face lit up. He nudged my arm and said, “What?” He shoved the remainder in his mouth. “Are you kidding me? These are healthy? These are f****** delicious! Nice job!”
His reaction made me hysterical! I loved it!
Shannon was visiting from out of town and two of her best friends, Meg and Maddie, came over as well. Meg brought her parents, Marti and Ron, who were so cool, by the way! After Meg savored one of the brownies, she informed me that her mom loved Paleo recipes. How perfect, right? After giving Marti one of these Super Fudgy Paleo Pumpkin Swirl Brownies, she couldn’t say enough good things about them. She was so sweet! My parents and Michael acclaimed them also. At this point, I’m convinced they’re fully on board with my SSS recipes! They’re so supportive. 🙂
That Thanksgiving night was one of the happiest moods I’ve ever been in! Seeing how much everyone loved my desserts, and knowing the ingredients were actually good for them, really made me realize how much I love blogging.
I got my nails done by my aunt Kristi about a week later (Yes, she’s the one that always makes my nails on point!). I guess she brought in some leftovers to her and my uncle Nick’s salon. She said their staff raved over them and wanted the recipes! Their receptionist, Natalie, insisted on sending a group message to her friends of my website and social media. She’s the best! 😉 But she already knows this.
So after all the positive feedback, I decided must post these Super Fudgy Paleo Pumpkin Swirl Brownies—even though, the pumpkin season is pretty much over.
Let me tell why everyone praised these. Fresh out of the oven these Paleo brownies are ooey-gooey, fudgy, pumpky, and chocolaty! Warning: you will need a fork, unless you’re gonna pop that sucker right in your mouth. I could barely hold it in my hand.
I store them in the refrigerator because it increases longevity and I like most desserts cold. I believe the refrigerator helps with stability also, turning them into a super fudgy brownie. They literally melt in your mouth. The swirls of pumpkin, give them that extra pop of fall flavor and sweetness. Mmm. They’re SO good!
It only took me a short minute to prepare them, which really compelled me to make another batch for Michael and I the day after Thanksgiving. I couldn’t resist! I only snatched two from my Thanksgiving platters. 🙁
To assemble the brownies, start by melting 2 tablespoons of coconut oil with ¾ cup chocolate chunks. Stir in 1 teaspoon of instant coffee until fully dissolved. If using eggs, remove the double broiler from the heat so the mixture cools down a bit. You don’t want scrambled egg brownies! Yuck.
Then, whisk in the remaining ingredients: ½ cup walnut butter, ½ cup raw cacao powder, 1/3 cup pure maple syrup, 1 tablespoon unsulphured blackstrap molasses, 2 teaspoons pure vanilla extract, 2 large eggs/flax or chia eggs, 1 teaspoon baking soda, ½ teaspoon pumpkin pie spice, ¼ teaspoon baking powder, and ¼ teaspoon sea salt.
Pour about 2/3 of the mixture in a lined or coconut oil greased 8×8” baking dish. Reserve the rest for the swirling part.
For the pumpkin filling, in a medium mixing bowl, add 1 cup organic pumpkin purée, 1/3 cup pure maple syrup, 3 tablespoons blanched almond flour, 1 ½ teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon baking soda, and ¼ teaspoon pure vanilla extract. Whisk until combined.
Take a few spoonfuls of the pumpkin mixture and dollop them all over the brownie batter until it’s all gone. Add additional dollops of the remaining brownie batter on top of the pumpkin ones.
This is the fun part! Take a butter knife and swirl it all over the top until beautifully mixed.
Put the brownies in a preheated 350°F oven for about 30 minutes. When finished, a toothpick should come out clean and the sides should slightly crisp away from the edges of the pan. The batter should no longer be wet.
Let them cool on a wire rack for about 45 minutes to an hour before slicing … if you can tolerate it.
I really hope you enjoy these brownies as much as I do, and my family and friends! 🙂 I also wanted to say thank you, again, to everyone who tried and complimented my recipes! It means so much to me!
- ¾ cup chocolate chips or chunks, 70% or higher (about 130g) (I love Lily's dark chocolate bars!)
- ½ cup raw cacao powder (40g) (can sub regular cocoa powder, if that's all you have)
- ½ cup walnut butter (about 128g) (can sub for other nut butter of choice) (You can make your own walnut butter by taking about 1½ cups walnut pieces and blending them until it forms a smooth butter)
- ¼ cup blanched almond flour (about 28g) (can sub almond meal, but they'll be a bit grainy)
- ⅓ cup pure maple syrup (can sub raw honey, but honey isn't vegan)
- 2 large eggs, room temperature (can sub two flax or chia eggs. To make two flax or chia eggs, whisk two tablespoons flax meal or chia seeds with six tablespoons filtered water. Set aside for at least 15 minutes)
- 2 tablespoons organic unrefined, extra virgin coconut oil (28g)
- 1 tablespoon blackstrap molasses
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon Homemade Pumpkin Pie Spice
- ½ teaspoon instant coffee or espresso powder (optional, but brings out the chocolate flavor)
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup organic pumpkin purée (225g)
- ⅓ cup pure maple syrup (can sub raw honey, but honey isn't vegan)
- 3 tablespoons blanched almond flour (can sub regular almond flour, but it will be a bit grainy)
- 1½ teaspoons Homemade Pumpkin Pie Spice
- ½ teaspoon cinnamon (preferably ceylon)
- ½ teaspoon baking soda
- ¼ teaspoon pure vanilla extract
- Preheat your oven to 350°F. Line an 8x8" pan with foil or parchment paper. Alternatively, you can generously grease it with more coconut oil.
- To prepare the brownie batter, in a double boiler, melt the coconut oil and chocolate chunks until silky.
- Then, add the instant coffee and stir until fully dissolved.
- If using eggs for the recipe, remove the double boiler from the heat until the mixture cools down a bit. Feel free to set it in the refrigerator for 5-10 minutes for a quicker process.
- Whisk in the remaining wet ingredients: walnut butter, maple syrup, molasses, and vanilla
- Thereafter, whisk in the raw cacao powder, almond flour, and spices.
- Evenly spread about ⅔ of the mixture into the pan and reserve the rest for the swirling part.
- In a medium bowl, whisk together the pumpkin purée, almond flour, maple syrup, and spices.
- Place spoonfuls of the pumpkin filling all over the top of the brownie batter until its all gone.
- Next, place dollops of the remaining brownie batter over the pumpkin ones.
- Lastly, take a butter knife and swirl until everything is beautifully mixed in.
- Bake for about 30-35 minutes. When the brownies are done, a toothpick should come out clean and the edges will slightly crisp away from the edges of the pan.
- Set on a wire rack for about 45 minutes to an hour to fully cool before cutting into desired size.
- Enjoy! 🙂
*These freeze well, too! Just wrap each brownie in plastic wrap, then with foil, and store in a freezer zip lock bag or container for up to 2 months.
*This recipe makes about 24 brownie bites or 16 larger brownies