Mina Rome's Pumpkin Swirl Brownie (vegan)
Apr. 14th, 2026 11:02 amI just chop and steam pumpkin and then mash it well by hand because I hate cleaning blenders and beaters!
Prep time: 12 mins
Cook time: 35 mins
Yield: 9 (large) brownies
Ingredients
Brownie mix:
- 1 cup plus 1 tbsp (125g plus 1 tbsp) plain flour
- 1/2 cup minus 2 tsp (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon or pumpkin pie spice (I used 1/2 tsp cinnamon and 1/2 tsp ginger and a sprinkle of cardamom)
- 1 cup minus 1 tbsp (185 g) sugar (I used white)
- 1/2 tsp vanilla extract
- 70g pumpkin puree
- 1/2 cup (125 mL) sunflower seed oil (I used rice bran oil)
- 1/2 cup (125 mL) nondairy milk (I used rice milk)
Pumpkin swirl:
- 150g pumpkin puree
- 3 tbsp thick, plain vegan soy yogurt (I used Greek-style coconut yoghurt instead; you could also use regular yoghurt if not vegan, I'm sure)
- 3 tbsp melted vegan butter or oil
- 2 tbsp sugar
- 1/2 tsp ground cinnamon or pumpkin pie spice
Instructions
- Preheat the oven to 180C and line a 20 x 20 cm baking pan with baking paper. Make sure you leave paper hanging over the sides of the pan to make it easier to lift out later.
- In a large bowl, combine the flour, cocoa powder, baking powder, salt, cinnamon, and sugar.
- Next, add the vanilla, pumpkin puree, sunflower seed oil, and milk. Thoroughly mix with an electric hand mixer (I just mixed well by hand, again, I hate cleaning beaters and blenders).
- Pour the batter into the baking dish, reserving 5 tablespoons of batter in the mixing bowl. Smooth out the top of the batter in the baking dish and set aside.
- In a small bowl, combine the ingredients for the pumpkin swirl mix.
- Spoon the pumpkin mixture over the top of the unbaked brownie batter in small dollops. Next, spoon the brownie batter that was set aside into the spaces between the pumpkin dollops.
- Carefully drag a butter knife in a wavelike motion over the top to create a swirl pattern. Be sure not to swirl the mixtures together too much, as you still want to distinguish the separate layers.
- Bake for 30 to 35 minutes (I cooked it in a more loaf-shaped tin and needed around 50 mins. Let cool on the counter for at least 20 minutes, then transfer to the fridge to cool for an additional 2 hours. Enjoy!
- Mina Rome suggests crushing vegan black and white sandwich cookies (such as Oreos) and sprinkling them along the edges of the brownies before baking to add an extra layer of sweetness! I didn't do this because I don't have too much of a sweet tooth.

