1 batch of your favorite gluten free brownies
1 c pureed pumpkin
3 T canned coconut milk
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.