1 tablespoon vanilla extract (or seeds from 1 vanilla pod)
70g caster sugar
3 tablespoons orange juice
100g dark chocolate, melted
50g chopped pecans
1 teaspoon baking powder
1 pinch salt
1 pinch ground black pepper (optional)
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4 and grease a 23cm (9 in) tin.
For the pumpkin swirl:
Blend all the pumpkin swirl ingredients in your blender until smooth and transfer to a big bowl. Keep in the fridge.
For the brownie:
In a small bowl combine the flaxseed meal and hot water. Stir and leave to soak for a few minutes.
Mix the soaked flax with the almond flour, coconut oil, vanilla extract, sugar and orange juice in a blender. Add the melted chocolate and stir in along with the chopped pecans, baking powder, salt and pepper. Take your pumpkin swirl mixture out from the fridge.
Spread the brownie mixture out in your prepared tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the mixture and cut through the pumpkin swirl. You can make it pretty and try to create marbled look.
Bake for 30 minutes, then loosely cover the tin with kitchen foil and bake a further 20 minutes, or until a skewer inserted in the centre comes out clean. Let cool prior to slicing and serving. Store in the fridge.
Amazing! I love the combination of pumpkin and chocolate. The perfect October dessert. I end up using all purpose flour since that was all I had and it still came out moist and delicious.
19 Oct 2018
(Review from Allrecipes US | Canada)