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Pumpkin Brownies, a simple recipe for a seasonal sensation
Julie Cecchini
16 pieces
IntermediateChocolate is my friend and pumpkin is my current flame. A marriage of the two will surely console my cravings.
Total Steps
10
Ingredients
14
Tools Needed
1
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Pumpkin Brownies, a simple recipe for a seasonal sensationIngredients
- 1 package gluten free Double Chocolate Brownie Mix (or your own favorite)
- 2 tablespoons water
- 1 cup sugar
- 1/2 cup butter (or vegetable oil)
- 1 egg
- 1 cup pumpkin puree
- 1/2 cup Arrowroot Flour
- 1/2 cup Brown Rice Flour
- 1 egg
- 2 teaspoons Russian Mulling Spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1/3 cup Pumpkin Seeds (Pepitas)(optional)
Instructions
1
Step 1
For the Chocolate
2
Step 2
Mix well and add the chocolate chips. Pour 3/4 of the batter into a greased 9x13 pan.
3
Step 3
In a large bowl beat the oil, egg and pumpkin puree.
4
Step 4
Add the flours, mulling spice, baking powder and salt and beat just until combined.
5
Step 5
Pour the pumpkin mixture over the brownie batter.
6
Step 6
Top with pumpkin seeds.
7
Step 7
Using a small knife, create a swirling effect.
8
Step 8
Top with spoon fulls of the leftover brownie.
9
Step 9
Bake for 35 to 40 minutes in an oven that has been preheated to 350f.
10
Step 10
Brownies will be done when the sides start to pull away from the sides of the pan or until a cake tester inserted 1 inch from the side of the pan comes out clean.