Marble Pumpkin Chocolate Brownie
Pumpkin purée keeps this brownie moist and adds fiber, while cocoa and spices add a deep chocolate aroma. The marble pattern needs no complicated technique and becomes clearer after the brownie cools completely.
Bake the pumpkin until soft and blend it into a purée. Whisk eggs (100 g) with melted coconut oil (40 g) and pumpkin purée (250 g).
Mix coconut flour (50 g), baking powder without starch (4 g), stevia (to taste), vanilla (to taste), cinnamon (1 g), and ground ginger (1 g). Add the dry mixture to the wet mixture and stir in apple cider vinegar (5 g).
Divide the batter into two portions. Stir cocoa powder (20 g) into one portion, then place both mixtures in the pan and swirl them with a skewer to create a marble pattern.
Cover the pan with foil and bake the brownie at 170 °C for about 50 minutes. Cool it completely before slicing.
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