These easy, delicious brownies are delightfully moist and offer the perfect balance of flavors: pumpkin, chocolate and spices.
Prep time: 20m | Cook time: 25m | Total time: 45m | Yields 16
1 c. all-purpose gluten-free flour (see note below)
1/3 c. cocoa powder or raw cacao powder
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. salt
1 t. baking powder
1/3 c. maple syrup
3/4 c. coconut sugar (or sugar of your choice)
1 c. pureed pumpkin, canned or fresh (see note below)
1/4 c. coconut oil, melted
1 t. vanilla extract
Pre-heat oven to 350 degrees. Line an 8x8" pan with parchment paper lengthwise, leaving ends of the paper hanging over the edges of the pan.
Combine flour, cocoa/cacao powder, spices, salt and baking powder in a medium mixing bowl. In a smaller bowl, beat together all remaining ingredients until well-combined.
Add wet ingredients to dry, and stir well until most lumps are gone. Spoon batter into the prepared pan, and use a rubber spatula to smooth it into a single, even layer.
Bake for 25-30 minutes, or until a toothpick comes out clean. Let brownies cool in the pan for 25 minutes, then use parchment to lift them out, and cut them into 24 even squares. Let brownies cool completely before storing in airtight containers.
I have made these successfully using both the Pure Pantry and Bob's Red Mill all-purpose gluten-free flour.
To make your own pumpkin puree, read my tips here.