Pumpkin Swirl Brownie Pan
An entire fudgy cacao pan with spiced pumpkin ribbons—dramatic, chocolatey and under 600 calories total.
- Prep
- 12 min
- Bake
- 24 min
- Total
- 50 min
- Yield
- 1 pan, 9 brownies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 64 g
Whole batch (9 servings, about 576 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 8x8 inch (20cm) square pan
- 1
Heat the oven to 175°C / 350°F and line the pan.
- 2
Whisk three-quarters of the pumpkin with yogurt, eggs, allulose and vanilla.
- 3
Fold in cacao, oat flour, baking powder and salt, then spread into the pan.
- 4
Stir pumpkin pie spice into the remaining pumpkin and spoon over the batter.
- 5
Drag a knife through both mixtures to create broad swirls.
- 6
Bake 21-25 minutes, then cool fully before slicing.
Doneness test
The edges are set and a skewer in a chocolate section carries thick moist crumbs.
Cooling
Cool fully, then chill 20 minutes for the fudgiest clean-cut squares.
Smart substitutions
Pumpkin and yogurt for butter and oil
Create moisture and body while keeping the whole pan light.
Texture: Dense and cakey-fudgy rather than buttery.
Allulose for sugar
Keeps the full pan refined-sugar-free and low calorie.
Texture: Extra-moist crumb that firms as it cools.
Pro baking tips
- Use pure pumpkin, not sweetened pie filling.
- Do not overbake; the brownies continue setting while cooling.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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