Preheat oven to 350 degrees F. Grease a 9x9” square pan, set aside.

Brownie

1. In a small bowl, whisk together flax with warm water. Set aside.
2. In a large bowl, combine oat flour, tapioca starch, cocoa powder, baking powder, and salt. Whisk together to remove any clumps.
3. In a medium, heatproof bowl, add the chocolate, coconut sugar, and coconut oil. Place the bowl over a saucepan of simmering water (double boiler method) and stir occasionally until fully melted.
4. Turn off the heat, stir in the flax mixture, non-dairy milk, pumpkin puree, and vanilla extract.
5. Add the wet mixture into the dry mixture. Use a spatula to fold together the ingredients, make sure not to leave any patches of the dry mixture!
6. Pour the batter into the 9x9 square pan and smooth flat.

Pumpkin Swirl

1. Combine all pumpkin swirl ingredients.
2. Slowly drizzle the pumpkin swirl on top of the brownie batter in an “S” shape.
3. Using a butter knife, lightly draw 4-5 lines across in the batter to help the pumpkin swirl sink into the brownie.

Sprinkle the crushed pecans on top (optional).

Bake for 40 minutes on the center rack, or until a toothpick inserted in the center comes out as moist crumbs instead of just raw batter.

Cool completely, cut into 16 pieces, and enjoy!