Well. I’m back. It was a long 50 hours here in Connecticut without power (and many are still out), but we got by just fine – without buying any bread or milk  - although Spy got a little twitchy and started carrying flashlights wherever he went.

Anyway.

I meant to share this recipe in time for Halloween celebrations, but it’s so wonderful you’ll probably want to keep baking it year round. Remember how I told you I made my own plantain flour and was starting to play around with it? Here’s my first recipe. Dried plantain flour (the flour I mentioned in this post) absorbs some of the moisture in this recipe to help it hold together better. I tried to use a whole can of pumpkin, but it made the recipe too wet. So double the recipe, freeze the other half, or try another pumpkin recipe.

I generally like to use fewer bowls than this, but it’s that time of year where you might want to make a little extra effort.

Pumpkin Chocolate Swirl Brownies

Chocolate Mix

1/4 cup coconut oil

1/2 cup chocolate chips (I used Enjoy Life)

Use a small glass bowl or a large glass measuring cup. Mix together and microwave for one minute. Stir well. You might need to heat it an additional 30 seconds to 1 minute. Set aside.

Pumpkin Mix

1/4 cup coconut oil, melted

1/2 can pumpkin puree

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Using yet another small bowl, stir up your pumpkin mix. Set aside.

Basic Batter Mix

Dry

1/4 cup coconut flour

1/4 cup plantain flour

1 teaspoon baking soda

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Wet

1/2 cup maple syrup

4 large eggs

1 Tbsp vanilla extract

Preheat oven to 350F. Mix wet in one bowl, dry in another. Combine. Next, divide batter between 2 bowls. Mix chocolate mix into one, pumpkin into the other. Drop the pumpkin batter in dollups in a 9×12 baking pan. Pour the chocolate batter around the dollups. Using a knife, swirl the two batters together. Bake 45 minutes.

Allow to cool completely. Cut into squares and serve.

Do not expect them to last.