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Healthier Marbled Chocolate Pumpkin Bread (paleo)

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We’re nearing the end of October which means it’s prime time for all things pumpkin spice. The oh-so-versatile vegetable seems to take over the baking landscape come fall (or earlier for people who really love their PSLs). And while I do enjoy a good pumpkin something or other in autumn, I don’t necessarily want it in every single thing all the time. I want a more curated pumpkin experience in the fall – a cozy bowl of creamy pumpkin soup, some simple but delightful pumpkin packed candy, and definitely a good slice of pumpkin bread. And, this healthy Marbled Chocolate Pumpkin Bread is truly a worthwhile pumpkin experience, even if you (like me) may not be pumpkin-obsessed.

This better-for-you pumpkin bread is a swirly heaven of pumpkin and chocolate-pumpkin bread joined together in one looker of a loaf. It’s actually incredibly easy to make and just a bit more impressive than your standard pumpkin bread. The loaf is just sweet enough to be considered a good breakfast or snack and not so overladen with sugar it crosses into the dessert category. The texture is perfectly soft and moist yet light and complemented by a satisfyingly chewy crust. To achieve a good pumpkin flavor this loaf is packed with one whole cup of pumpkin puree. And, as any pumpkin baked good would not be nearly as delicious without the spices, there is ample pumpkin pie spice to really fill each bite with those autumnal vibes so often associated with pumpkin (pie spice).

And truly, this recipe could not be easier to make. I love a good recipe that’s super simple to execute but looks impressive and this fancied-up pumpkin bread is just that. A simple batter is made, then split into two bowls, one gets hit with some cocoa powder and the other some additional tapioca flour to give each flavor a similar texture. Then scooped, alternating between pumpkin and chocolate, into a loaf pan, quickly swirled with a knife, and viola! ready for the oven. This Marbled Chocolate Pumpkin Bread is made with simple, real ingredients and free from any refined flours, sugar, and oils. Here’s a quick run-down of the main ingredients used in this recipe:

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and have found this pack of 3 to be the most reasonably priced for good quality product without having to worry about an extra large package.

Avocado Oil – The avocado oil gives a wonderful lightness and moisture to this loaf. It’s an incredibly neutral flavor so doesn’t interfere with the pumpkin puree or the pumpkin spice. Any good quality avocado oil will do, I use and love Chosen Foods avocado oil, which you can (likely) snag at your local Costco for the best pricing. However, if you prefer, you can sub the avocado oil with olive oil or melted and cooled coconut oil.

Pumpkin Puree – As this is a pumpkin bread, the base is, unsurprisingly, pumpkin puree. Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Almond Flour & Tapioca Flour – The base flours for this recipe, these two flours make a wonderful blend that yields a light but moist texture, while keeping it gluten/grain free and paleo-friendly. I use and love Bob’s Red Mill products. For best pricing on these, check out Thrive Market.

Cocoa Powder – Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

This Marbled Chocolate Pumpkin Bread is made better-for-you by using real, simple ingredients and is incredibly delicious! It’s paleo-friendly, meaning it’s gluten/grain/dairy free and refined sugar free. It’s perfect on it’s own as a sweet breakfast or snack on-the-go, toasted up and slathered with ghee or a nut/seed butter, cut up and added to a hearty yogurt bowl, or as an accompaniment to your favorite warm beverage. Any way you have it, this is sure to satisfy all your pumpkin spice dreams and make you feel like you’re taking a bite out of fall.


paleo friendly (gluten/grain/dairy free), refined sugar free

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Marbled Chocolate Pumpkin Bread (paleo)

A super easy but impressive looking swirly chocolate and pumpkin bread made better-for-you. This loaf is just perfectly sweet, light, fluffy and moist! Packed with lots of pumpkin and pumpkin pie spice to satisfy all your fall cravings.

paleo friendly (gluten/grain/dairy free), refined sugar free

Ingredients

Dry Ingredients

  • 2 cups almond flour (191 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tbsp pumpkin pie spice (6 grams)
  • 1 tsp cinnamon (3 grams)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/4 tsp baking soda (1 gram)
  • 1/2 tsp salt (2 grams)

Wet Ingredients

  • 1 cup pumpkin puree (228 grams) not pumpkin pie filling
  • 1 cup coconut sugar (141 grams)
  • 1/4 cup avocado oil (61 grams) sub for olive oil or melted and cooled coconut oil
  • 4 eggs
  • 1 tsp vanilla (4 grams)

Batter Additions

  • 1/4 cup cocoa powder (23 grams)
  • 1/4 cup tapioca flour (30 grams)

Instructions

  1. Heat oven to 350 degrees and prepare a loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl whisk together the dry ingredients until fully incorporated and no lumps remain, set aside.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, beat together all the wet ingredients until thick and slightly bubbly.

  4. Pour the flour mixture into the wet ingredients (keeping the empty bowl handy) and blend together until just fully incorporated, scraping down the sides of the bowl once during mixing.

  5. In the medium bowl add 1/4 cup of cocoa powder and whisk with a fork or wire whisk to remove any lumps. Pour half of the batter to the bowl with the cocoa powder, retaining the other half of the batter in the large bowl, and gently stir until the cocoa powder is fully incorporated, set aside.

  6. Add 1/4 cup tapioca to the remaining half of the pumpkin batter and stir until fully incorporated.

  7. Scoop the dough into the prepared loaf pans in two rows, alternating between the chocolate and pumpkin batter, with three scoops in each row. There should be six alternating scoops of chocolate and pumpkin filling the bottom of the loaf pan.

  8. Create the second layer by adding alternating scoops of chocolate and pumpkin on top of the bottom layer and alternate again to create a third layer.

  9. Using a sharp knife create the swirl by making two figure eights in the batter.

  10. After the loaf pan has been filled and swirled, gently rock the pan back and forth to create an even layer of batter.

  11. Bake in the middle of the center rack of the oven for 58 minutes to 1 hr. The top of the loaf should be slightly browned and springy to the touch.

  12. Let cool in loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Once cool, slice and enjoy!

Recipe Notes

This loaf will keep at room temperature in an airtight container for 1-2 days. Afterwards, slice and freeze any uneaten portions. 

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Peanut Butter Swirl Chocolate Muffins (paleo-ish, nut free option)

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I think most wellness experts (which I don’t claim to be) would agree that starting your morning with consistent healthy habits is the key to a good day and a productive week. I start each day basically the same way: brushing my teeth, making the bed, drinking about 20 ounces of water, getting in some sort of exercise, showering, a big matcha latte, and then refueling with a quick and easy breakfast. As much as I’d love to sit down and enjoy a delicious, hot, freshly-made meal in the morning, the day’s usual hefty to-do list looms ahead and I am too eager to tackle it. So, something I can eat without slowing down is ideal. And managing to include chocolate into that quick and healthy breakfast situation always feels like I’m setting my day up even better. So, I’m pretty confident in saying that, starting your day off with one of these Peanut Butter Swirl Chocolate Muffins is basically a guaranteed great day. What Do They Taste Like?

These healthified muffins are just what you want from a muffin with the classic, crowd-pleasing, flavor combination of peanut butter and chocolate. The crumb is light and fluffy but still moist and deeply chocolatey, studded with chocolate chips, and ribboned with peanut butter swirls. The muffin batter is just perfectly sweetened with coconut sugar to welcome the addition of the chocolate chips, making the whole just sweet enough to call a breakfast or snack rather than a dessert. The top and edges are crisp and chewy while the center is still soft so you’ll have no qualms with enjoying the top and the bottom of the muffin. (Which is often not the case with dry muffins.) The peanut butter swirl is made simply with just peanut butter. As there is no peanut butter in the muffin, these are easily made nut free but substituting the peanut butter with a seed butter of your choice. I recommend substituting for sunflower seed butter as this is the most similar in texture to PB. That being said, feel free to use any other nut/seed butter you like for the swirl! To make these strictly paleo use almond or cashew butter.

What Ingredients Do I Need?

If you are used to grain-free baking, you most likely have everything you need already in your pantry! Here are the main ingredients used in this recipe:

Avocado Oil – My current favorite fat for dairy free baking. The taste is wonderfully neutral, still adds the perfect amount of moisture, and has a high smoke point making this perfect for baking. Feel free to sub avocado oil with olive oil or melted and cooled coconut oil.

Coconut Sugar – To make these muffins refined sugar free I use coconut sugar. It has a natural caramel-like flavor that it wonderful in baked goods and removes the need to use refined sugars.

Cassava Flour – This is the best unrefined flour I’ve found so far that is fairly comparable to white flour. It’s a whole food as it uses to the whole yucca root to create the flour and is perfect for gluten and/or grain free baking.

Cocoa Powder – This is what makes these muffins chocolatey, so it’s important to use good quality cocoa powder. For this recipe I used exclusively (and for the first time) the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different things and will affect the outcome of the recipe greatly. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder.

Chocolate Chips – I almost exclusively use Enjoy Life’s chocolate chips when I’m baking because they are reasonably priced and allergy-friendly. In this recipe I use their mini semi-sweet chips. They are sweetened with organic cane sugar making them not fully refined sugar free. To keep these strictly paleo, or free of refined sugars, use your favorite chocolate bar chopped up into chunks or Hu’s baking chocolate gems. Or to reduce the overall sugar content, leave them out! They will still be delicious!

Nut/Seed Butter Swirl – Ever the people-pleaser, I use peanut butter to swirl into these chocolate muffins. Feel free to use any nut/seed butter you like. Try to select one that is made with a single ingredient and free of added oils or sugars. Ideally, use one that is thick but a bit drippy to help easily create a swirl. And always, always, be sure to stir the butter well in the jar before measuring. I used Once Again‘s natural unsweetened peanut butter here.

As muffins should be, this is a no-fuss recipe that results in delicious chocolatey peanut buttery comfort. The batter comes together incredibly quickly and I’ve included weighed measurements to make the ingredients process even quicker! (If you’re new to weighing ingredients check out my last post to read about the benefits of weight vs volume and here’s my scale rec!) After we breeze through making the batter, we stir in the chocolate chips, add the nut/seed butter of your choice and scoop into the muffin tin. Then, if you’re feeling like you want to add more chocolate and peanut butter to the muffins, we top the batter with a bit more of each. Then into the oven to bake for just about 16 minutes. Yep, that means you can go from empty mixing bowl to muffin-filled baking rack in around 30 minutes! And just like that you’ve got yourself a delicious healthy-ish chocolate muffin to help you kick off your mornings right!

These muffins are gluten/grain/dairy free, easily made paleo, nut-free, and refined sugar free by making a few simple swaps which I’ve included in the recipe text below!

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Swirl Chocolate Muffins

These muffins are the perfect way to kick off your morning right - with chocolate! They are super easy to make, incredibly delicious, and the perfect anytime snack! Feel free to use any nut/seed butter to make these strictly paleo and/or nut free!

Gluten/grain/dairy free, paleo-possible, nut free option, refined sugar free option

Servings 12 muffins

Ingredients

Dry Ingredients

  • 3/4 cup cassava flour (102 grams)
  • 1/2 cup tapioca flour (55 grams)
  • 1/2 cup cocoa powder (46 grams)
  • 1 tsp baking powder (5 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/2 tsp salt (2 grams)

Wet Ingredients

  • 1 cup coconut sugar (160 grams)
  • 1/3 cup avocado or olive oil (79 grams) or sub coconut oil, melted and cooled
  • 3 eggs ideally room temp
  • 1 tsp vanilla (4 grams)

Add Ins

  • 2 1/2 tbsp non-dairy milk of choice (34 grams)
  • 1/2 cup peanut butter (132 grams) or other single ingredient nut/seed butter of choice
  • 1/2 - 3/4 cup chocolate chips or chunks optional

Instructions

  1. Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.

  2. In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the wet ingredients together until thick and frothy.

  4. Add in the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.

  5. Scrape down the sides of the bowl, add the milk, and blend on low until just fully mixed. Scrape down the sides of the bowl again, if necessary, to thoroughly incorporate the milk into the batter. Ensure not to overmix the batter.

  6. Stir in the chocolate chips/chunks, if using. I added 1/2 cup (94 grams) chocolate chips to the batter and reserved 1/4 cup (47 grams) to add to the tops.

  7. Drop big spoonfuls of the peanut butter over the top of batter and using a rubber spatula, turn the batter once or twice to swirl into the batter. Be sure not to stir too much to avoid incorporating the nut/seed butter fully into the batter to ensure thick ribbons of peanut butter in the muffins.

  8. Using a large cookie scoop (or spoon) distribute the batter evenly into the 12 muffin cups. Optional: Dot the top of each muffin with a small drip of additional peanut butter and swirl gently into the chocolate batter with the tip of sharp knife to create a swirly top. Add some additional chocolate chips too if you like!

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 5-7 minutes. Remove from oven when tops are fluffy and set. If testing for doneness with a toothpick, the toothpick with come out with a bit of moist chocolate crumbs when it's done and not completely clean. Ensure not to over bake or the muffins will be dry.

  10. Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.

Recipe Notes

Store at room temperature in an air-tight container for about a day or so. Afterwards, move to freezer for longer storage!

Striclty Paleo: Substitute the peanut butter with any other single ingredient nut/seed butter of choice. Good options are cashew, almond, or sunflower seed butter. Use coconut sugar sweetened chocolate chips or chunks or omit entirely. 

Nut-Free: Replace the peanut butter with a seed butter such as sunflower or sesame seed butter for the swirl.

Refined Sugar-Free: Chop your favorite maple or coconut sugar sweetened bar into small chunks and use in place of chocolate chips. 

Lower Sugar: Omit the chocolate chips and be sure to use a nut/seed butter with no added sugars. 

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Blackberry Lemon Cheesecake (vegan & paleo)

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End of Summer Series, continues.

It’s the first week of September with Labor Day Weekend right around the corner. And although you may be celebrating a little differently than you imagined at the beginning of the summer, a civic holiday is always the perfect moment to take a little extra time and make a dessert that’s slightly more intricate than your basic drop cookie or classic tray bake, regardless of how you’ll be celebrating. Not that there’s anything wrong with the basic stuff. I’m down for a good healthy-ish brownie with some red, white, and blue sprinkles anyyyyy day. But, I also love an excuse to create something extra exciting. And these Blackberry Lemon Cheesecake Bars are that exactly.

Imagine a generous serving of lemony blackberry puree swirled into a light and velvety cheesecake. All nestled atop a soft but chewy simple crust. I don’t know about you, but to me, that sounds like a bite of pure bliss. The contrast of tart and sweet, light and creamy, soft and chewy, it hits all the spots. And of course, because it’s a recipe from yours truly, I’ve put a healthy spin on it. The crust is primarily made of raw almonds and coconut flour. And while I prefer it baked, you can absolutely keep it raw/no-bake if that’s more your speed. I find that the flavors in the crust are more pronounced once baked, namely the cinnamon and maple syrup.

The cheesecake layer is made of soaked raw cashews to give it the creamy texture and coconut milk for that smooth lusciousness you’d expect from a traditional cheesecake. The cheesecake is spiked with a healthy dose of lemon juice for a light tartness that goes so well with the blackberries. The blackberry swirl is simply blackberries blended with a touch of maple syrup and some lemon zest. I give two options for creating the blackberry swirl, one that has glorious chunks of fruit (and is easier) and another for a smooth puree. (The above is the chunky version and below is the smooth version). And because I love options, if you want to go the easiest route, make the blackberry mixture per your preference and just layer if on top of the cheesecake mixture for a layered look. Either way you go with the blackberry puree, when you put everything together, it’s just magical. To me, these bars are the perfect dessert for this “baking shoulder season” we are in the midst of. It’s bright and light, highlights the in-season blackberry, but still a little decadent from the creamy cheesecake. And, hopefully, it’s passed the point of being too hot to turn on the oven should you elect to bake the crust.

More than anything, I love a good recipe that seems as if it is more intricate to create than in actuality. This Blackberry Lemon Cheesecake is made almost entirely in a food processor, so no need for multiple tools or bowls. And while the recipe’s ingredient list may appear to be long, it’s made with only 11 ingredients (including the salt). Several of the ingredients repeat in the different sections. These cheesecake bars are made better-for-you by containing no refined flours, sugars, or oils. It’s paleo-friendly (gluten/grain/dairy free) and is sweetened naturally with maple syrup! But still, these Blackberry Lemon Cheesecake Bars are incredibly delicious and the perfect dessert to help send off summer.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan (raw option)

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Blackberry Lemon Cheesecake Bars

This easy and delicious cheesecake is layered with a lemony blackberry swirl. The perfect combination of tart and sweet, creamy and light, and cozy and refreshing.

vegan (raw option), paleo-friendly (gluten/grain/dairy free), & naturally sweetened

Course Dessert

Ingredients

Crust Ingredients

  • 1 cup raw almonds
  • 1/2 cup coconut flour
  • 5 tbsp coconut oil melted
  • 5 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cheesecake Layer

  • 2 cups cashews raw
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted and cooled
  • 4 tbsp lemon juice about 1 juicy lemon
  • 1 tbsp vanilla

Blackberry Swirl

  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon zest

Instructions

  1. Soak cashews in filtered water for at least 2 hours (or if you're short on time, soak in boiled water for 20 minutes).

  2. Line a square (8 or 9 inch) baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and starting to form a coarse dough. Dough should stick together when pressed.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer. You can use a piece of parchment paper to press on top of the dough to ensure an even layer.

  5. Bake the crust in a preheated oven at 350 degrees for 10 minutes. This step is optional if you prefer to keep it raw/no-bake. If baking, remove from oven and let cool.

  6. Wipe the interior of the blender/food processor.

  7. Drain the cashews. Make the filling by blending all the filling ingredients together until it is creamy and smooth, about 2-3 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  8. Pour the filling over the crust and spread into an even layer using a rubber spatula. Don't wipe down the food processor before making the blackberry puree.

  9. Blackberry Swirl Options:

    Easy Chunky Version: Pulse the the Blackberry Swirl ingredients in the food processor a 2-3 times until juicy but still chunky. Spoon all over cheesecake layer.

    Smooth Version: Blend the Blackberry Swirl ingredients together in the food processor until thin. Pour mixture over a fine mesh strainer and use the back of a rubber spatula to push through the mixture, separating the seeds from the puree. For a swirl, pour small pools over the cheesecake and swirl with a knife. Or just pour over the cheesecake and leave as a top layer.

    Add additional lemon zest to the top of the blackberry layer if you like!

  10. Place in the freezer to set until firm, about 2-3 hours. Once solid, slice and enjoy!

Recipe Notes

Store in an airtight container in the freezer. If stored long term, it may need to temper at room temperature for a few minutes before soft enough to enjoy!

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Swirl Brownies (paleo)

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I’ll be honest, while I love chocolate, I’ve never been a huge peanut butter fan. And I know this sounds weird, because I often feel like everyone else goes crazy for the peanut butter and chocolate combo. But I’ve always been more of a fruity treat kinda gal. Give me a berry or stone fruit crisp with a scoop of vanilla and I’m in dessert heaven! But after making (and quickly running out of) my 7 Ingredient Fudgy Brownies there was a huge indisputable void in my life that only chocolate…. and swirly nut butter could fill. And so I present to you, these Peanut Butter Swirl Brownies!I know that peanut butter can be problematic for some people whether you are strictly paleo or allergic but these are easily made peanut free as it is not in the brownie batter. So if you’re not on the peanut butter train, just substitute the peanut butter with any nut/seed butter you like for the swirl. Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out. I used and loved this brand. These brownies are super moist and fudgy and perfectly complemented with the seductive peanut butter swirl. And best of all, they come together in a flash and are made with better for you ingredients that you can feel good about using!

paleo friendly (gluten/grain/dairy free), vegan-option, no refined sugar

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Swirl Brownies

A super fudgy and chewy brownie with a healthy dose of peanut butter swirled into the top. Perfect for the chocolate and peanut butter lovers in your life! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and comes together in a flash! Pretty sure it doesn't get any better than that!

paleo (gluten/grain/dairy free), vegan option, refined sugar free

Course Dessert

Ingredients

Dry Ingredients

  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup tapioca flour
  • 1/8 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs or 2 flax eggs if vegan
  • 1 tsp vanilla

Additions

  • 1/4 cup chocolate chips or chunks
  • 1/3 cup peanut butter or other nut/seed butter. see notes on consistency for ideal swirl

Instructions

  1. Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.

  2. In a medium bowl, mix together all dry ingredients until thoroughly mixed and no large chunks remain in the flours, set aside.

  3. In a large bowl, or in the bowl of a stand mixer, beat together the wet ingredients until light and frothy.

  4. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix.

  5. Stir in the chocolate chips.

  6. Pour batter into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Make the swirl by adding large dollops of the peanut butter all over the brownie batter and with a sharp knife or toothpick gently swirl the peanut butter throughout the top of the brownie batter.

  7. Place baking dish in center rack of the oven and bake for 13-15 minutes. If you like your brownies super soft and fudgy, bake for 12-13 minutes. The edges should be just starting to darken and the center just set. If you like your brownies on the firmer side, bake for 13-15 minutes. The brownie will be a bit puffed when you remove it from the oven, but it will settle once its cooled.

  8. Cool in baking dish for at least 15 minutes before slicing.

Recipe Notes

Swirl Notes: Feel free to sub for any nut/seed butter you like! Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out.

These will last about a day or so at room temperature in an airtight container.

Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!

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