If you're on the hunt for a dessert that will impress your guests and satisfy your sweet tooth without the gluten, look no further! These Pumpkin Marshmallow Swirl Brownies are a delightful fusion of rich chocolate and the warm, comforting flavors of pumpkin, all elevated by gooey vegan marshmallows. Perfect for fall gatherings or a cozy night in, this recipe is not only easy to make but also packs a punch of flavor that will leave everyone asking for seconds. Get ready to indulge in a treat that’s as delicious as it is unique—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Gluten Free
Serves: 12 brownies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will also help prevent sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of almond butter, and 1/4 cup of maple syrup. Use a whisk or a spatula to mix these ingredients together until smooth and well combined.
- In a separate bowl, sift together 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures that there are no lumps in the cocoa powder and evenly distributes the baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; you want the batter to be smooth but still thick.
- Fold in 1 cup of vegan marshmallows gently into the brownie batter, ensuring they are evenly distributed without breaking them apart too much.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Use the spatula to create a smooth top.
- To create the marshmallow swirl, drop spoonfuls of additional vegan marshmallows on top of the brownie batter. Use a knife or a skewer to gently swirl the marshmallows into the batter, creating a marbled effect.
- Bake the brownies in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the brownies out of the pan and onto a wire rack to cool completely.
- After the brownies have cooled, cut them into 12 squares. Serve them as a delightful dessert or snack, and enjoy the rich chocolate flavor combined with the sweet pumpkin and marshmallow swirls!
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast a pumpkin, scoop out the flesh, and blend until smooth.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to ensure your brownies stay fudgy and moist.
- Swirl Technique: For a beautiful marbled effect, drop spoonfuls of marshmallows onto the batter and swirl gently with a knife. Avoid overdoing it to keep distinct swirls.
- Check for Doneness: Since ovens can vary, start checking your brownies a few minutes before the 25-minute mark. They’re done when a toothpick comes out with a few moist crumbs, not wet batter.
- Cool Completely: Allow the brownies to cool completely before cutting. This helps them set up nicely and makes for cleaner edges when slicing.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. They can also be frozen for up to a month!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
