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Description
  These brownies spawned from me trying to make my Three Ingredient Brownie Bites, where I wanted to swap the banana and peanut butter for pumpkin puree and pumpkin seed butter. The batter was much thicker, so I added some extra ingredients, swirled in a pumpkin topping, and thus these Double Pumpkin Brownies were born. They're sugar, nut, and gluten free, moist and fudgy, and simple to make!

Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

 Cost
Total Cost: $4.34
Cost per Serving: $0.27
Ingredients
Brownie Bottom
- 1.33 cup (330 g) Pumpkin puree, or sweet potato puree ($1.14)
- 1/2 cup (128 g) Pumpkin seed butter ($2.04)
- 1 large (50 g) Egg ($0.12)
- 2 tbsp (40 g) Sugar free syrup ($0.14)
- 1 tsp (5 g) Vanilla extract ($0.03)
- 1 tsp (3 g) Cinnamon ($0.05)
- 1/4 tsp (1.5 g) Salt ($0.00)
- 1/2 cup (40 g) Cocoa powder ($0.05)

Pumpkin Swirl Top
- 3 tbsp (50 g) Pumpkin puree, or sweet potato ($0.17)
- 2 tbsp (32 g) Pumpkin seed butter ($0.51)
- 1 tbsp (20 g) Sugar free syrup ($0.07)

Instructions
1.  In a large bowl, combine together pumpkin puree and pumpkin seed butter until well combined with an electric hand mixer

2.  Roasted Sweet Potato Puree can be used instead of pumpkin puree (here's a secret - this is actually sweet potato, but you didn't hear that from me)

3.  Add in the rest of the brownie ingredients (egg, sweetener, vanilla, cinnamon, salt, and cocoa). Mix with your hand mixer until a smooth and slightly thick batter forms

4.  Transfer the batter to a parchment line 8" square pan that's lined with parchment paper and sprayed with oil

5.  Wipe your both with a paper towel, and beat together the swirl topping ingredients (puree, seed butter, and liquid sweetener) with a hand mixer until fully combined

6.  Dollop the pumpkin topping on top of the brownies, and swirl as best as you can with a toothpick. I mixed it in too much here; ideally you can get more visible streaks of orange against the brown brownie background


7.  Bake in a preheated 350F oven for about 20 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean


8.  Let cool totally in the fridge before slicing. Store in the fridge

Nutrition Facts
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Servings: 16
Calories: 79
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Total Fat: 5.7g (7 %)
 Saturated Fat: 1.1g (6 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.2g
Cholesterol: 13mg (4 %)
Sodium: 58mg (3 %)
Total Carbohydrate: 5.6g (2 %)
 Dietary Fiber: 2.3g (8 %)
 Sugar: 1.6g
Protein: 3.8g (8 %)
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Vitamin B12: 0.0mcg (1 %)
Vitamin D: 0.1mcg (0 %)
Potassium: 103mg (2 %)
Calcium: 19mg (1 %)
Magnesium: 22mg (5 %)
Iron: 1.7mg (9 %)
------------------------------------------
 Glycemic Index: 40.1
Glycemic Load: 2.0
Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/iyjYm