Gluten-free Marbled Pumpkin Brownies


  • 8 tablespoons (1 stick) unsalted butter or butter alternative
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups All-Purpose Baking Mix from The Pure Pantry
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped hazelnuts or other nuts (optional)


  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
  3. Beat sugar, eggs, and vanilla in the bowl of an electric mixer until fluffy and combined, 3 to 5 minutes. Beat in All-Purpose Baking Mix.
  4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
  5. With a small spatula  swirl the two batters to create a marbled effect. Sprinkle with nuts (optional).
  6. Bake 40 to 45 minutes. Let cool in pan on a wire rack. Cut into squares.
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