Easy Dairy-Free Pumpkin Swirl Brownies

INGREDIENTS – Eight tablespoons 1 stick unsalted butter plus additional for the pan; if dairy-free, use margarine. – 6 ounces of chopped bittersweet chocolate – 2 cups of general-purpose flour – one tablespoon of baking powder – Optional 1/8 teaspoon cayenne pepper (omit if baking for children; increase a little if you like a spicy kick) – Salt, 1/2 teaspoon – 13/4.1 1/2 was great for us even though the original recipe called for 112 cups sugar. – Four big eggs – Pure vanilla extract, 1 tablespoon – Pumpkin solid-pack, 1 1/4 cups – coconut oil or a mildly flavoured oil, 1/4 cup – 1 teaspoon of cinnamon powder – 14 teaspoon of nutmeg, ground – 12 teaspoon of ginger, ground

Information of importance – Important information – Cook Time: 40min – SERVINGS: 6 – PREP TIME: 15 mins – TYPE: Dessert

Rich chocolate, creamy pumpkin, and cosy spices are expertly incorporated into these delectable Pumpkin Swirl Brownies. It is the ideal dessert for autumn

CAN PUMPKIN BE ADDED TO BOXED BROWNS? – Simply leave out the ingredients for the brownies and follow the instructions on the box for the batter if you want to use a box mix for this recipe

RECIPE GUIDELINES AND FAQs – When dividing it into two bowls, measure with your measuring cup to ensure an equitable distribution. – There is a hint of pepper in these brownies. Even my children fail to notice it. If you don't want to use the spice, you can. You may add a little more if it's for adults to make the flavour a little stronger

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