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Pumpkin Chai Chocolate Swirl Brownies

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16-20 pieces

Three of our favorite flavors unite to make these Pumpkin Chai Chocolate Swirl Brownies.

Pumpkin Chai Chocolate Swirl Brownies made with Almond Flour Chocolate Muffin & Cake Mix Recipe


1 box Simple Mills Pumpkin Muffin & Bread Mix
1 box Simple Mills Chocolate Muffin & Cake Mix
6 eggs
2/3 cup melted butter or melted coconut oil
1/2 cup unsweetened almond milk
1/2 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp black pepper
1/8 tsp all spice
1/2 cup coconut sugar, plus a little more for decoration
1 tbsp vanilla extract
1/2 cup chocolate chips
1/4 cup coconut milk, at room temperature


PREHEAT oven to 350ºF and line a 9x9 square pan with parchment paper.
ADD the pumpkin mix, 3 eggs, 1/3 cup melted butter, all the almond milk and spices to a large bowl. Whisk to combine.
ADD the chocolate mix, the 3 other eggs, the rest of the butter, the coconut sugar, and the vanilla extract to a separate bowl. Whisk to combine.
TRANSFER both mixes into the prepared pan. Use a butter knife to beautifully swirl the batters together, creating a nice pattern.
BAKE for 40-45 minutes or until a toothpick comes out clean.
PREPARE the ganache by adding the chocolate and coconut milk to a microwave safe bowl. Microwave for 30 seconds. Mix, microwave for another 30 seconds and mix until silky.
ENJOY the brownies warm with the dark chocolate ganache and a sprinkle of coconut sugar.


You can make these brownies in a larger pan to decrease cooking time.