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 pepper
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4 and grease 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 and hot water. Stir and leave to soak for a few minutes.
Mix the almond flour, coconut oil, soaked flax, egg, 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 50 minutes, after 30 min cover the tin with kitchen foil. Let it cool down prior to slicing and serving. Store in the fridge.