Pumpkin Fudge Brownies


1 batch of your favorite gluten free brownies

1 c pureed pumpkin

3 T canned coconut milk

2 eggs

1 T Xylitol or Stevia

1 1/2 t pumpkin pie spice

1 t vanilla extract


Preheat the oven to 350º. Line an 8 x 8 baking dish with parchment paper. Pour the brownie batter into the baking dish and spread evenly with a spatula. Whisk the pumpkin puree, cream, eggs, coconut sugar, pumpkin pie spice and vanilla until smooth. Spoon large dollops of the pumpkin mixture over the brownie batter. Using a knife, swirl the pumpkin puree mixture and brownie batter together. Bake for 30-35 minutes until a cake tester inserted in the middle of the pan comes out with a few moist crumbs (don’t overbake!). Cool and serve.