I don’t know if this is your Thanksgiving dessert or your forever dessert.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Probably the latter.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

After drooling over these pumpkin swirl brownies I had it set in my mind that I somehow needed to recreate them. But instead of making the typical pumpkin-cream cheese swirl, I wanted to try something different.

I incorporated almond butter in place of cream cheese and it worked fabulously. Like, I want to cook up a pan of just the pumpkin layer and go to town with a spoon. It almost had the texture of pumpkin pie. And now I want to make an almond butter pumpkin pie. For reals.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Using high quality semisweet chocolate makes this an extra special treat. I was waiting for just the right occasion to use my Fair Trade Certified Akoma Semisweet Guittard chocolate(gifted to me from Fair Trade USA, not sponsored) and this was definitely it.

I obviously snuck a few chippers into my mouth before melting. How could you not?

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

The almond butter mixture doesn’t quite give the same swirl effect as the cream cheese mixture, but I’d say it doesn’t really matter.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

The brownie recipe was perfected—so many trials!!—months ago and is the perfect base for this new concoction. And, it only requires two flours!

The brownie batter kind of engulfs the pumpkin batter, creating an inner layer filled with this pumpkin spiced, almond butter goodness.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

What you end up with is an extra thick brownie.

Also extra fudgy.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Complaints?

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

*For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies*

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barely adapted from my Gluten-Free Brownies, pumpkin swirl inspired by Fudgy Chewy Pumpkin Swirl Brownies

Pumpkin Spice Swirl Brownies

gluten-free // yields 8x8 pan of brownies

*remove eggs from fridge 45 minutes prior to baking to come to room temperature

for the pumpkin mixture:

1/2 cup + 2 tablespoons pumpkin puree
1/3 cup creamy natural almond butter
1 large egg, whisked
2 tablespoons pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/16 teaspoon clove

for the brownies:

2/3 cup gluten-free oat flour
2 tablespoons almond meal
2 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
6 tablespoons organic unsalted butter
6 ounces high-quality bittersweet chocolate*
2/3 cup organic cane sugar
2 large eggs
2 teaspoons pure vanilla extract

Whisk together the pumpkin puree and almond butter (Use a creamy and somewhat drippy almond butter. Not the stabilized kind. Be sure to incorporate all of the oil before using.) in a medium bowl. Then whisk in the egg, maple syrup, and all spices until fully combined. Set aside.

Preheat your oven to 350° F and grease an 8x8 glass baking dish on all sides with butter.

In a medium bowl whisk together the oat flour, almond meal, cocoa powder, salt, baking soda, and cinnamon. Set aside.

Melt butter and chocolate in a double boiler or heat-safe bowl over a pot of shallow simmering water (water should not touch the bowl), stirring gently + frequently until smooth.

Remove top bowl from the double boiler and gently stir in sugar with a wooden spoon for about 30 seconds. Lightly whisk both eggs in a small bowl. Add eggs to the chocolate and stir until fully combined, about 20 seconds. Stir in the vanilla extract.

Pour dry ingredients into the wet. Stir until smooth and you no longer see dry flour.

Pour into your greased baking dish and smooth out. Place dollops of the pumpkin mixture into three rows on top of the brownie batter, leaving about 1-inch between each. Spread lightly to flatten out a bit. (You may have some pumpkin mixture leftover. I used all but 2 tablespoons.) Use a butter knife to cut through (perpendicularly to your rows) the pumpkin and brownie batter to create a marbled look. Or, place dollops more haphazardly if desired and then swirl in.

Bake on the middle rack for 38-48 minutes. Edges will rise slightly higher than the center and appear crusty when done. Bake at the longer end for firmer brownies and shorter for gooier brownies.

Remove and place on a cooling rack. Allow to fully cool before cutting, or they will fall apart. Brownies will firm and can be easily cut with a serrated knife once fully cooled.

----

Notes:

*6 ounces standard sized chocolate chips = scant 1 cup (about 1 tablespoon less than 1 cup)
To speed up the cooling process you can refrigerate the brownies after one hour cooling on a rack. Brownies will crumble if cut when hot.
If you cannot tolerate GF oat flour: substitute a gluten-free all purpose flour blend. My favorite is by King Arthur.
If using dark chocolate up sugar to 3/4 cup.
Other nut meals can be subbed for almond meal (cashew, hazelnut, etc.)
Do not sub flax-eggs in this recipe!! For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Say hello to your forever dessert, which should definitely be made for Thanksgiving.

Ashley

Where or where to begin?

Maybe with my determination to get this recipe right.

Or with a few of my many failed attempts.

And by many, I believe there were 12…ish? I stopped counting and wish I was joking. My original idea was to make brownie bites but that never ended up panning out.

brownie fails | edibleperspective.com

There are just too many things I have-to-want-to say.

I learned so much!

For instance: Below you’ll see sugar that I blended into powder. One of the very last trials was finally spot on except for a slight grainy texture. For some reason I was thinking it was from the sugar and not the flours, so with the next trial I ground the sugar into powder.

TOTALLY worked. I know it seems like a pain but it takes 10 seconds and is worth it. You just need pure cane sugar and a blending device and you’re good to go. I tried grinding and using coconut sugar but wasn’t happy with the result. Kind of shocking because I am typically a huge fan.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

Another thing I learned: The batter will look weird and turn into one big glob [technical term] of dough.

First it will be stiff and flowery and dry. But about 20 seconds later you’ll have a glistening dough that holds together and is perfectly moist. It’s not pourable but will kind of roll out of the bowl and into the pan.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

Next: A 9x9 pan is the way to go. Or 4 mini loaf pans. This creates an ideal thickness, the ultimate chewiness, and a nice crisp edge.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

When I set out to make these brownies there were a few stipulations:

I don’t do “healthed-up” brownies. These had to be the real deal but still made with whole-food ingredients.
I wanted them to be as simple as possible with the fewest ingredients as possible. For being vegan + gluten-free I think this was a major success. They only use 2 flours and if you read the “notes” section you’ll see they can even be made with oat flour only.
I needed a brownie that was as close texturally and flavor-wise to my egg + butter filled recipe from a few weeks ago. Complete success here! These are not a fudge brownie. These are not fluffy, healthy brownies. These are chewy, crispy-edged, rich brownies with a crackled top.
The brownies must, must hold together. When fully cooled they are a cinch to slice. I had no problems with holding together and very few crumbs.
I wanted an option in case you can’t tolerate oat flour and an option if you can’t tolerate almond meal. Check + check!! See the “notes” section.
If the recipe ended up needing flax [it does!] I didn’t want the flavor to come through [it doesn’t!].

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

Here are my tips for success:

If you follow the ingredients and the directions you will be rewarded with the what you see below.

That was easy.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

Problems I faced:

The correct ratio of oil to flour to chocolate chips.
Figuring out the perfect amount of flours needed. [Biggest challenge!]
Holes in the brownies [see failed attempts] due to not enough flour.
Hard, crumbly brownies. Too much flour, not enough flax-egg.

And the list goes on…

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

But the most important thing…

Is that I finally achieved success!!! And a major, shaking, sugar-coma, for like 3 days straight.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

100% worth it.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

Whether you are gluten-free or vegan or none of the above these brownies are about to rock your freaking world.

Chewy Vegan + Gluten-free Brownies [the very best!] | edibleperspective.com #glutenfree #vegan

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inspired by my Gluten-Free Brownies

Chewy Gluten-free Vegan Brownies

gluten-free, vegan // yields 16 brownies

2 tablespoons + 2 teaspoons ground flax meal
1/4 cup + 2 tablespoons warm water
1 cup pure cane sugar
1 1/4 cup + 2 tablespoons gluten-free oat flour
3/4 cup almond meal
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
pinch of salt
1/2 cup + 2 tablespoons unrefined coconut oil, soft not melted
4 1/2 ounces dark chocolate [vegan] chips, about 3/4 cup standard sized chocolate chips
1 tablespoon instant coffee grounds, optional
2 teaspoons pure vanilla extract
flaked sea salt, optional

Preheat your oven to 325* F and lightly grease the bottom and sides of a 9x9 pan with softened coconut oil. In a small bowl vigorously whisk the ground flax and water for about 30 seconds until it starts to thicken. Set aside for 10 minutes.

Place sugar in a blender and turn on for 10-20 seconds until powdery in texture. Set aside.

In a medium bowl stir the oat flour, almond meal, cocoa powder, baking soda, and salt together until fully combined. Set aside.

Melt the coconut oil and chocolate together gently on the stove with a double boiler [or in 30 second increments in the microwave—stirring each time] until fully melted. Stir to combine. Stir in the sugar, coffee grounds, and vanilla until fully combined. Whisk the flax mixture and then stir it into the wet ingredients until fully combined.

Pour the dry ingredients into the wet and stir with a large spoon until a thick but soft dough forms, about 30 seconds. The mixture will seem dry and stiff at first but keep stirring until you no longer see dry flour. The batter will come together and should have a very shiny look. [refer to photo 2]

Spoon the dough-batter [it will be in one large heap] into your pan and evenly distribute to the edges with a spatula or your fingers. The dough should be very soft and easy to press/spread.

Place in the center of your oven and bake for 33-37 minutes [mine were perfect at 35m]. The sides will rise slightly higher than the center and the top surface will be cracked. [Toothpick test doesn’t really work as the brownies firm as they cool.] Allow to cool for 30-45 minutes, top with flaked sea salt [if using], and then place in the fridge for another 30 minutes on a cooling rack [or keep at room temp until fully cooled]. Once fully cooled slice + enjoy! They should slice easily and cleanly. The edges will crisp and the center will be thick and chewy. Store cooled brownies in a sealed plastic bag or container for 3-4 days. Or freeze in a sealed bag and thaw before eating.

notes:

Grinding the sugar is important for a smooth, non-gritty texture. Pure cane sugar gave the best result.
The baking soda is important and cannot be subbed for baking powder.
If you don’t top with flaked sea salt add 1/4 teaspoon fine grain sea salt to the dry ingredients.
If you cannot tolerate GF oat flour: substitute a gluten-free all purpose blend that does not contain baking powder or soda [my favorite is GF-AP is King Arthur’s – I do not recommend Bob’s Red Mill because of the bean-flour aftertaste] at a 1:1 ratio instead of the oat flour
If you cannot tolerate almond meal: sub in gluten-free oat flour 1:1 – the sides may rise higher but the resulting brownie will still have the crispy edges with a chewy center
The instant coffee grounds enhance the chocolate flavor + give a slight hint of coffee flavor but can definitely be left out [especially if making for kids]. You could also use a smaller amount of instant espresso instead. Decaf instant grounds can be used.
I prefer to grind raw flax seeds at home in my blender until flour-like in texture. Pre-ground is also fine. Always keep ground flax refrigerated as it turns rancid quickly at room temp.
You can grind almond meal at home from raw, unsalted almonds in a blender or food processor. Sift out hard pieces then measure.
Gluten-free oat flour can be ground from GF rolled oats or GF steel cut oats until flour-like in texture. Sift then measure.