Healthy Pumpkin Swirl Brownies
These Healthy Pumpkin Swirl Brownies are comprised of an UBER fudgy brownie base studded with chocolate chips, and are topped with a rich, cinnamon-spiced, pumpkin cream cheese swirl.
Chocolate + Pumpkin = BEST OF BOTH WORLDS!
These brownies are delicious, addictive, and secretly good for you too. You’d never guess these are sugar free, high protein, high fiber, and gluten free.
These are SO good, I’m basically morally obligated to share the recipe with you 😉
Who cares if it’s September and no one else has had the guts to break out the pumpkin just yet. If you’re craving pumpkin as much as I was, YOU DO YOU AND YOU MAKE SOMETHING WITH PUMPKIN!
Healthy Pumpkin Swirl Brownies
Ingredients
BROWNIES:
- 1 15.5oz can Black Beans
- 1 cup Fresh Blueberries
- 46g (3 tbs) 100% Pure Pumpkin Puree
- ⅓ cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- ½ tsp Liquid Stevia Extract
- 96g (½ cup) Granulated Erythritol
- 50g (½ cup + 2 tbs) Unsweetened Natural Cocoa Powder
- 10g (2 tbs) Unsweetened Dark Cocoa Powder (or more natural cocoa)
- 34g (¼ cup) Sweet White Sorghum Flour
- 21g (3 tbs) Ground Flaxseed
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup No-Sugar-Added Dark Chocolate Chips
SWIRL:
- 2 oz Neufchâtel Cream Cheese (or Low Fat Cream Cheese; room temperature)
- 62g (¼ cup) 100% Pure Pumpkin Puree
- 1 Large Egg
- ½ tsp Vanilla Extract
- ¼ tsp Liquid Stevia Extract
- 1 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8×8” brownie pan with parchment paper.
- Drain the can of black beans and pour the beans into a sieve. Rinse well and drain off the excess water.
- In a medium-sized bowl, whisk together the Swirl ingredients until completely smooth and even. Set aside.
- In a blender (I used my NutriBullet), add the black beans, blueberries, pumpkin puree, almond milk, vanilla extract, and stevia extract. Purée until smooth.
- In a large bowl, whisk together the erythritol, cocoa powders, sorghum flour, flaxseed, baking powder, baking soda, salt, and chocolate chips.
- Pour the blended mixture (scrape out as much as you can!) into the bowl with the dry ingredients and fold together with a silicone spatula. Scoop the mixture into the prepared pan and spread it out.
- Scoop spoonfuls of the Swirl mixture over the brownie batter and swirl it in using a butter knife. Tap the pan a few times to flatten out the batter. Bake for 45 minutes. Let cool completely in the pan.
- Completely wrap the brownies and refrigerate overnight. Slice the following the day. Serve and enjoy! Store in a tightly sealed container in the fridge for up to 5 days.
Recipe Notes
Wait whaaaat?? Only 160 calories per brownie?! Oh yes. Plus, 8g of filling fiber, 6g of power-packed protein, and none of the added sugar. YUSSSSS!
When like gives you lemons, you make lemonade.
When life gives you chocolate and pumpkin, you make these Healthy Pumpkin Swirl Brownies.
Duh.
Enjoy!
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With love and good eats,
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– Jess
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PS: These brownies got me on TV! Watch my live segment here:
Indulge − no strings attached!
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THE PUMPKIN SEASON IS UPON US!! I freakin love it and i can’t wait to try this recipe out! Maybe tomorrow if I can hit the market tonight
It would be so helpful if you could give the “sugar equivalent” used in recipes, since I use stevia/erythritol sugar sub and I don’t know what a 1/4 tsp of stevia extract is equivalent to… is that possible? Love your recipes, just hate to reinvent the wheel! 😛
I wish I could but every sugar substitute out there sweetens completely differently :/
Usually the sweetener you use has a conversion chart. And ½ tsp of stevia extract has the sweetness of ½ cup of sugar, so for this recipe, use enough of your sweetener to match that 🙂
Thank you for the recipe!
How many servings does it make?
This recipe makes 9 brownies (the serving size is shown in the orange ribbon at the top of the recipe box) but you can slice it into however many you want really 🙂
Vegan black bean brownies that look so delectable and are perfect for the fall? SIGN ME UP! I adore the pumpkin swirls on each brownie square. It’s never too early to embrace the beloved pumpkin. I ate kabocha squash and pumpkin pastries over the summer!
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
I LOVE LOVE LOVE these!!!
This is the best brownie recipe ever and I’m sharing it with everyone 👌😍
Thank you so much Jessica!
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MMMMMMMMMMMMmmmmmmmmmm!!!!!!
Made this last night and I’ve been waiting impatiently to slice it up this morning and give it a try.
WOW! OMG, this is literally the BEST healthy brownie, I’ve EVER had!! I just finished 2 pieces and can’t wait to have more 😀 I’m going to really have to pace myself – LOL!
I’m so glad I found your blog, Jessica, and I’m REALLY looking forward to baking your orange cake next {doing the Happy Happy dance as though it was Friday}.
AWWW yayayay!! I’m so glad you got a chance to make the brownies, and I’m so glad you loved ’em!! Thanks for commenting and letting me know 🙂
Hope you like the orange cake just as much!!
-Jess <3
Me again! I wanted to further report (in case anyone is curious) that these pumpkin swirl brownies freeze REALLY well. When you defrost them, they become moist and almost cakey.
Freezing half the batch helps me to pace myself and makes sure that not a morsel of these delicious bites spoils before they reach my belly 😀
Awwww this comment just made my entire week!!!! SO glad you liked the brownies and could freeze them 🙂