Pumpkin Spiced Brownies with a White Chocolate Swirl
You won’t catch me dead with a pumpkin spice latte, but let’s not throw out the baby with the bath water because ginger, nutmeg, clove, and cinnamon are some badass spices that deserve some lovin’!!
Fall and pumpkin spice are synonymous and for a good reason- cooler (yin) weather means it’s time to reach for more warming (yang) foods to help support our immune systems through the seasonal change. Spices are one of the easiest way to do this, and this recipe is full of warming spices as well as nourishing yang veggies like sweet potato and pumpkin. To top it all off, these brownies also contain plenty of healthy fats (avocado, coconut, and pumpkin seeds) and collagen protein!
If you’ve peeped some of my past recipes, you’ll know that my go-to sweetener is usually sweet potato. But the key to making it work is to really roast them well before using them in the recipe. Raw sweet potato (or even semi-baked) will not do. Even though we bake the brownies, it’s imperative you roast the heck out of them before mixing your brownies, so that the sugars are coming out. You can see pictures/ a better explanation of this in my carob gingerbread cookie recipe by clicking HERE.
Pumpkin Spiced Brownies
1 cup organic pumpkin seeds
2/3 cup organic pumpkin purée
1 cup organic sweet potato (roasted)
1 organic avocado (ripe)
1/3 cup coconut cream (the thick part only)
1/4 cup (approximately, you might need a bit more) organic coconut oil
1/3 cup grass-fed collagen powder
2/3 cup organic raw cacao powder
1 tsp wildcrafted reishi powder (optional)
1 1/2 tsp organic vanilla extract
2 1/2 tsp organic ceylon cinnamon
1 1/2 tsp organic nutmeg powder
1 tsp organic ginger powder
1/2 tsp organic clove powder
1 tsp bicarb
1 tsp sea salt
optional: your choice of sweetener; suggested is 1/3 cup maple syrup, 1/3 cup raw honey, or 5-10 medjool dates (soaked).
For the white chocolate topping:
1/3 cup organic coconut butter
1/3 cup organic coconut butter
1 scoop of grass-fed collagen (optional)
pinch of sea salt
1/2 tsp organic vanilla bean (powder or liquid)
Preheat the oven to 400F and straight away chop up your sweet potato and get them roasting. While the sweet potatoes roast, prepare the rest of the ingredients:
Put your pumpkin seeds, and all the spices + salt in a food processor and blend for 1-2 minutes until you have a fine powder
Add in all the rest of the ingredients except for the coconut oil
Once the sweet potato is well roasted, add it into the food processor and blend everything, streaming in the melted coconut oil as it blends. You may need a little more coconut oil; you essentially want it to be a thick brownie batter, and give it just enough oil to really blend nicely.
The batter will be thick so you will have to spread it into your pan. I line mine with parchment paper, you can do that or oil your pan. (Note: if you plan on doing the white chocolate swirl, use your spatula to make grooves in the brownies now, so that later when you pour in the chocolate, it puddles in certain areas).
Bake for 15 minutes, and then cover the brownies with aluminium foil (to avoid the top burning) and cook for another 15-20 minutes.
While your brownies are baking, melt down the coconut butter and cacao butter in a double broiler.
Once melted, remove from heat, add other ingredients, and stir well.
When the brownies are ready, remove them from the oven and put in the freezer for 40- 60 minutes. Once cooled, pour the white chocolate on top and return to the freezer for 1 hour.
For the best texture/ taste- refrigerate the finished brownies overnight.
Top your brownies however you like! You can turn the white chocolate into OG chocolate by adding 1/3 cup cacao powder to the mix. You can roast some pecans or walnuts and crush them on top… the possibilities are endless!
I suggest you refrigerate the brownies overnight before consumption, that’s how they really set and become fudgey (see my half-baked brownie recipe HERE for more on that).