It’s no secret that chocolate is hands down my favorite food.  I love all the delicious combinations that pair well with chocolate, but pumpkin might be my favorite.  I love how the hearty pumpkin complements the smooth rich chocolate in these brownies.  I used my fudgy paleo brownie recipe and added in the pumpkin swirl; the result is out of this world delicious!


Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 28-30 minutes
Course: Dessert, Snack
Servings: 9 large brownies



1/3 cup almond flour
2 TBL coconut flour
1/4 cup dark cocoa powder
1 tsp baking soda
2 TBL coconut sugar
1/4 cup coconut oil, melted
1 egg + 1 egg yolk
1/2 cup creamy almond butter
1.5 tsp vanilla
3 TBL pure maple syrup
1 cup dark chocolate chips

Pumpkin Swirl:
3/4 cup pumpkin purée
1 egg
1/3 cup maple syrup
1 TBL coconut sugar
1 TBL pumpkin pie spice
2 TBL full fat coconut milk (the thick part on top)


Preheat oven to 350 degrees.  Line an 8×8 glass pan with parchment paper or spray with coconut oil.

In a large bowl or KitchenAid, combine almond flour, coconut flour, cocoa powder, baking soda, and coconut sugar.  Melt coconut oil and set aside to cool.

Mix in the egg and egg yolk to the mixing bowl.  Stir in almond butter, vanilla and syrup until incorporated.

Lastly, stir in the slightly cooled coconut oil.  Fold in 1/2 cup chocolate chips.

Make pumpkin swirl: mix all ingredients.  Add on top of brownie batter in clumps and use a knife to swirl into dough.

Bake for 18-20 minutes or until toothpick inserted comes out clean.  Store in fridge.


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