Rich and fudgy chocolate brownies with a pumpkin and tahini swirl on top. Full of orange, ginger, cinnamon and mixed spices, these seasonal brownies are warming, chocolate-y, naturally plant-based with a GF-option. They are quick and easy to bake and perfect for Halloween treats!
By Nourishing Amy
Ginger Orange Chocolate Pumpkin Swirl Brownies
Prep Time: 35 x minutes + cooling
Serves: 18 People
Ingredients
100g pumpkin puree
50g runny tahini or almond butter
1 tsp Fairtrade cinnamon
½ tsp Fairtrade mixed spice
½ tsp Fairtrade ground ginger
2 tsp ground chia or flaxseeds + 6 tbsp water
110g plain or oat flour (use GF oats where needed)
80g cocoa powder
60g Fairtrade coconut sugar
2 tsp baking powder
A pinch of salt
180g Fairtrade Divine Ginger and Orange Dark Chocolate, melted
200g pumpkin puree
240ml plant-based milk, room temperature or slightly warmed
1 tsp Fairtrade vanilla essence
Method
Step 1
1. Preheat the oven to 160Fan/180*C and line a tin with baking parchment (approx. 18x28cm).2. Make the chia or flaxseed egg by stirring together the ground seeds with the water and leave to form a gel.3. Prepare the pumpkin swirl by stirring together all the ingredients until smooth.4. Meanwhile melt the chocolate and warm if milk, if necessary. *5. Add the flour, cocoa powder, coconut sugar, baking powder and salt to a bowl and whisk well. pour in the melted chocolate, pumpkin puree, milk and vanilla essence and whisk to combine. 6. Pour into the dish and smooth over the top. Spoon the pumpkin swirl on top all over the brownie and use a blunt knife or small spoon to swirl the pumpkin mix through the brownie batter.7. Bake for 25-30 minutes until firm on top. Allow to cool before slicing into 18 brownies.
