These awesome Pumpkin Swirl brownies are a by-product of the three hours I spend at the weekend carving Jack-o-Lanterns for Halloween. When you’re faced with a massive pile of pumpkin-insides to contend with, it sort of forces you to get creative!
I didn’t really fancy going with the standard pumpkin pie, and it felt a bit wrong to make anything savoury – it’s a holiday after all! So after spending a little while brainstorming and drafting recipes, I came up with the idea for Pumpkin Swirl brownies- filled with dates and walnuts.
It was a bit of an experiment, but overall result was far better than expected. The best bit is that they aren’t even that unhealthy. There’s no sugar, no butter and I’ve packed them full of fibre and protein simply by replacing the regular white, plain flour with Quinoa flour (so if you tried out my Courgette Cupcakes here’s a way to use up your extra flour!)
I’d definitely recommend the walnuts, but if you fancy a different filling you could always try white chocolate chips or pistachios.
Pumpkin Swirl Brownies
For the Brownies
- 150g Quinoa Flour
- 60g Cocoa Powder
- 2 Tablespoons Ground Coffee
- 2 Tablespoons Sunflower Oil
- 2 Tablespoons Soy Milk
- 2 Tablespoons Honey
- 2 Teaspoons of Vanilla Extract
- 3 Eggs
- 1 Teaspoon Baking Powder
- 100 grams Walnuts (optional)
For the Pumpkin Swirl
- Insides of 1 large or 2 medium pumpkins
- 100g Quinoa flour
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Ground Ginger
- 1 Tablespoon either Honey or Brown Sugar
- A splash of water
Pre-heat the oven to 180 celsius (about 340 or so fahrenheit). Line a baking tin with greaseproof paper.
In a large mixing bowl, combine the flour, baking powder, cocoa powder and ground coffee. In a separate bowl, whisk the eggs with the sunflower oil, before stirring in the honey and vanilla extract.
Add the eggy mixture to the flour bowl, stirring thoroughly until it’s all mixed together. Carefully add the milk until the batter is nice and smooth, but not too runny.
Stir in the walnuts, and set aside.
Put some water on to boil and get a pan.
Chop any large pieces of pumpkin into cubes, roughly 2cm x 2cm x 2cm. Put it into the pan and pour over the boiling water, letting it simmer at a medium heat for approximately 10 minutes, until the pumpkin is nice and soft.
When the pumpkin is ready, put it into a blender with all of the other pumpkin swirl ingredients, adding as much or as little of the spice as you like. Blitz for 3-5 minutes until you have a nice, smooth, orange batter.
When both the chocolate and the pumpkin batters are ready, you need to pour them into the baking tin. Because there is more of the chocolate one, pour this one in first, spreading it evenly across the tin.
Next take the orange pumpkin batter, and layer it on top of the chocolate batter in the tin.
Using an ordinary dinner knife, gently mark some swirly patterns in the baking mixture, until you get a nice marbled effect.
Cook for approximately 35-40 minutes, until spongy and soft, and a skewer comes out clean.
Leave to cool before slicing into squares and putting onto a plate.