Thee pumpkin swirl brownies are just 85 calories and low in sugar!The best part is, you make the brownies in a large sauce pot, and not several bowls... you don't even need to wash out the pot when moving from the brownie batter to the pumpkin batter!Try this low calorie homemade brownies recipe today... at just 85 calories this healthy treat won't hurt your diet!
Preheat oven to 350 and line the inside of a 9×13 casserole dish with parchment paper.
In a large sauce pan add the butter, zero calorie brown sugar, and chocolate and heat on low until melted. Mixing often.
Once melted, remove from heat and add in the greek yogurt and almond milk. Test to see if the mixture is cooled, and if so proceed… if not let it sit for 5 minutes before adding in egg.
Add the egg and mix until incorporated.
To the pan, add the flour, cocoa powder, baking soda and salt. Mix together until just combinded, it will be thick…
Add the brownie mix to the prepared casserole dish, and smooth to an even layer.
Pumpkin Swirl Topping:
To the same large sauce pan combine the coconut oil and zero calorie brown sugar. Heat on low and mix until all is melted.
Remove from the heat and add in the Greek Yogurt, pumpkin puree and almond milk. Mix well and test the mixture to see if it is cooled before adding in the egg.
Add the egg and mix in, then add the flour, pumpkin pie spice, baking soda and salt. Mix together until just combinded, it will be thick, just like the brownie batter was.
Add the pumpkin swirl topping to the top of the brownies, and smooth in an even layer.
Take a toothpick or butter knife and swirl the tops... start at one end and draw the toothpick or knife through the mixture in a squiggly line to get the swirl effect (it will intensify while baking).
Place in the oven for 35-45 minutes, you know they are done when the sides pull away from pan and the center resists pressure. Let cool for 1 hour before cutting into 16 squares.