Grain-Free Pumpkin Cheesecake Brownies

These grain-free Pumpkin Cheesecake Brownies are the perfect combination of fudgy brownie and pumpkin-spiced cheesecake! There is no denying the fudge factor here, friends. These brownies are probably the most gooey, fudgy and delicious brownies ever created. Ever.

Grain-Free Pumpkin Cheesecake Brownies [Vegan, Gluten-Free]

Ingredients

For the Brownies:

• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 cup pumpkin, canned
• 1/4 cup almond butter, creamy
• 1 tablespoon ground flaxseed + 3 tablespoons water
• 2 teaspoons vanilla extract
• 1/3 cup maple syrup

Cheesecake Swirl:

• 1/4 cup pumpkin, canned
• 2 tablespoons dairy-free cream cheese
• 1-2 tablespoons coconut sugar
• 1 teaspoon pumpkin pie spice

Preparation

1. Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
2. In a small bowl, whisk together the cheesecake swirl ingredients until smooth. Taste and adjust sweetener, as needed. Set aside.
3. In a large bowl, mix together the flax egg, pumpkin, almond butter, vanilla extract and maple syrup. Add the almond flour, cocoa powder, sea salt and baking powder. Stir until everything is combined.
4. Pour batter into prepared baking dish. Drop cheesecake batter by spoonfuls on top of the brownie batter. Using a knife, swirl cheesecake mixture into the brownie batter.
5. Bake brownies for 18-20 minutes or until toothpick comes out clean.
6. Let cool, then slice into 9-12 bars.

https://www.onegreenplanet.org/vegan-recipe/grain-free-pumpkin-cheesecake-brownies-vegan-gluten-free/