1. Preheat oven to 350°; spray 9-inch square baking dish with cooking spray.
2. In small saucepan, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted.
3. In large bowl, whisk eggs, pumpkin, syrup and vanilla extract; whisk in chocolate. Whisk in flour, cocoa powder and baking soda; spread in prepared pan. Using small spoon, drop dollops of tahini over chocolate mixture; with wooden skewer or toothpick, swirl tahini into chocolate mixture to create marbled effect. Sprinkle brownie with salt; bake 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool brownie completely in pan on wire rack.
4. Cut brownie into 16 squares. Makes 16 brownies.
- 199 Calorie
- 13 g Fat
- 3 g Saturated Fat
- 47 mg Cholesterol
- 134 mg Sodium
- 18 g Carbohydrates
- 3 g Fiber
- 11 g Sugars
- 10 g Added Sugars
- 6 g Protein
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Nutritional Information
- 199 Calorie
- 13 g Fat
- 3 g Saturated Fat
- 47 mg Cholesterol
- 134 mg Sodium
- 18 g Carbohydrates
- 3 g Fiber
- 11 g Sugars
- 10 g Added Sugars
- 6 g Protein
Directions
1. Preheat oven to 350°; spray 9-inch square baking dish with cooking spray.
2. In small saucepan, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted.
3. In large bowl, whisk eggs, pumpkin, syrup and vanilla extract; whisk in chocolate. Whisk in flour, cocoa powder and baking soda; spread in prepared pan. Using small spoon, drop dollops of tahini over chocolate mixture; with wooden skewer or toothpick, swirl tahini into chocolate mixture to create marbled effect. Sprinkle brownie with salt; bake 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool brownie completely in pan on wire rack.
4. Cut brownie into 16 squares. Makes 16 brownies.