Pumpkin Swirl Brownies

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m


  • Brownies: 16 oz of walnuts
  • 1 free range egg
  • 1/2 cup honey
  • 1/2 cup baking cocoa
  • 1 t pure vanilla
  • pinch of sea salt
  • 1 t baking soda
  • 2 oz Enjoy Life chocolate chips
  • 2 T olive oil
  • Pumpkin Mix: 1 can of pumpkin puree
  • 1/3 cup honey
  • 1 T cinnamon
  • 1 t baking soda
  • 1 free range egg
  • 1/4 cup almond flour


Step 1

Brownie Prep: Preheat your oven to 350 degrees F Combine walnuts in a food processor (I added a tad of olive oil) and blend until it has the texture of almond butter In a large bowl combine all ingredients (minus the chocolate chips) and mix until smooth, then stir in the chocolate chips. Set aside.

Step 2

Pumpkin Mix Prep: In a separate bowl from the brownie mixture combine all ingredients mix until smooth.

Step 3

Cooking Directions: Lightly grease a 9x13 cake pan. Pour in the 3/4 of the brownie mixture into the pan and spread evenly. Set aside the other 1/4. Take heaping spoonfuls of the pumpkin mixture and place on top of the brownie mixture in the pan until all pumpkin mix is used. Then add the rest of the brownie mix on top of the pumpkin (I put spoonfuls in the center of the pumpkin globs) take a knife and run it side to side (length wise) through the mixture making the chocolate and the pumpkin swirl bake for 30-45 minutes (I was a little iffy on the time because I was not sure how long it would take to cook all the way through- but I have a friend who tells me it\'s done when you can smell it- so follow your nose!) let cool and enjoy!

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Recipe Comments

Comments (8)

  1. posted by korolev on June 28, 2012

    Amazing!!! My non paleo friends love them too! Will definitely make again.

  2. posted by Kaylee on November 2, 2012

    This is my favourite brownie recipe

  3. posted by cheri.n on November 26, 2013

    16 oz walnuts — Does that mean weight? Or 2 cups?

    • posted by Ute on November 28, 2013

      Hm, 16 oz by weight sure seems to be a lot. I’d guess two cups. But maybe it would be safer to contact the contributor of the recipe. I’ll see if I can get an answer. :)

  4. posted by cheri.n on November 29, 2013

    I weighed them and 2 cups was 8 oz, so I decided to go with that. I think I did go with 2 oz by weight of the chocolate chips. The brownies turned out well – on the soft and gooey side, but really rich and tasty. I would make them again. Thanks for the reply!

    • posted by Ute on November 30, 2013

      And thank YOU for sharing what you did. I know it’ll help others who are trying the recipe!! So glad they turned out well. I just may have to make them soon myself. Just still have too many leftover pies. :)

  5. posted by LyndaLou on October 30, 2014

    Awesome brownies! I used about 3/4 cup of walnut butter that I found at a farmer’s market. Also, I was not sure about the definition of a “can” of pumpkin so I used about 3/4 of a 12 oz can.

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