It is that time of year for pumpkin, and today, I bring you Gluten Free Pumpkin Brownies. You have not seen many desserts from me lately, and they, will be fewer still. In addition to my switch to gluten free, I have also all but given up desserts trying to cut out sugar. I am really testing out the science that both gluten and sugar are inflammatory. My early results are encouraging as I feel I have less stiffness in my joints. Even though I so love desserts, this change is so worth it especially with the early positive results.
In this recipe, I used a lot of coconut including coconut flour as my gluten free alternative. I have read that desserts are the perfect use for coconut flour. Makes sense flavor wise as well because coconuts are sweet. If this coconut were not enough, I used coconut flour and coconut oil in the making of these brownies. Baking, though a science, is really easy and fun. All you need to do is follow a recipe. I love creating layer desserts because they look so good. It is also a great way to use flavors that complement one another. Pumpkin and chocolate go so well together. And pumpkin is so good in desserts as in this THANKSGIVING PUMPKIN PIE.
These Gluten Free Pumpkin Brownies are double chocolatey by using both melted bittersweet chocolate and cocoa. Pumpkin is powerful so the strong chocolate goes well with it. The pumpkin puree is enhanced with the traditional spices of cinnamon and nutmeg. Use a good cinnamon like the Vietnamese cinnamon used in this recipe.
The cast of characters.
The building of the chocolate and pumpkin batter.
The layering of the brownies.
The Gluten Free Pumpkin Brownies Plated.
Gluten Free Pumpkin Brownies
Chocolate Brownie Layer
- 6 Ounces Bittersweet Chocolate
- 1/2 Cup Coconut Oil
- 2/3 Cup Coconut Flour
- 2 Whole Eggs
- 1 Tsp Vanilla Extract
- 1/2 Tsp Salt
- 1 Tbsp Cocoa Powder
- 4 Ounces Cream Cheese softened
- 1/4 Cup Coconut Sugar
- 1/3 Cup Pumpkin Puree
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Large Egg
Begin by melting the chocolate in a microwave safe dish. Let cool just a little and add the coconut flour, cocoa and eggs and mix right away so the eggs do not cook. Set aside.
In a mixing bowl, combine the pumpkin puree, cream cheese, coconut sugar, cinnamon and the one egg.
Grease and place parchment paper in an 8 x 8 baking dish. Pour in 2/3 of the chocolate mixture followed by all but a little of the pumpkin mixture. Cover the pumpkin layer with the remaining chocolate. Finish by dolloping the remaining pumpkin mixture in 3 x 3 pattern. Take a toothpick or a chopstick and run it in one direction through these pumpkin dollops.
Bake in a 325 degree oven for x minutes. Let cool a little before cutting.
Serve and enjoy!
Recipe adapted from Bakerita - https://www.bakerita.com/pumpkin-cheesecake-brownies-gluten-free-refined-sugar-free/