These paleo pumpkin brownies combine the very best of fall desserts – with chocolate. Super fudgy healthy brownies meet refined sugar free pumpkin pie filling in this simple and easy fall dessert. Plus, the brownies are gluten and dairy free!
In a bowl above simmering water, melt together the chocolate and coconut oil. Leave to cool until warm.
Add maple syrup, cocoa powder, eggs, vanilla extract and salt, and mix well.
Add the hot coffee (or hot non-dairy milk) and mix until smooth.
Add almond flour and mix until smooth with no clumps.
Mix all pumpkin pie filling ingredients together until smooth.
Pre-heat the oven to 350 ºF (175 ºC) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
Transfer 2/3 of the brownie batter into the baking pan and smooth it out.
Pour the pumpkin pie filling on top of the brownie batter.
Spoon portions of the remaining brownie batter on top of the pumpkin pie filling. Using a spoon, spatula or fork, create a swirl on top.
Bake in the preheated oven at 350 ºF (175 ºC) for 26 – 28 minutes or until the middle is no longer wobbly but an inserted toothpick still comes out dirty.