Dark Chocolate (Gluten Free!) Pumpkin Brownies

It’s one of those weekends–rainy, gray, and a smidge chilly. Perfect mountain weather, if you ask me. Well, by mountain weather I mean staying inside and looking out at the mountains weather. And when you’re inside looking at the mountains and listening to the rain tap down on the roof it’s the perfect time to make a batch of brownies.

Thankfully Lindsay over at Happy Herbivore had an autumn brownie itch to scratch and just posted this recipe for pumpkin swirl brownies. I’d made a similar batch last year, but this time I knew I wanted the brownies to be thick, cakey, super pumpkiny, dark dark dark, and gluten free. I was also too lazy to swirl the brownies, just combined everything together in one bowl, but wow, these suckers are good all mashed up like that–exactly what I needed for a blanket wrapped, porch sitting, coffee drinking rainy day.

Dark Chocolate (Gluten Free!) Pumpkin Brownies

adapted from Happy Herbivore

4 oz semi sweet baking chocolate
1-15 oz can pure pumpkin
1 c unsweetened applesauce
2/3 c plain soy yogurt
1 tbsp vanilla extract
1 c raw sugar
1 c light brown sugar
1 1/2 c all purpose gluten free flour
1/2 c cocoa powder
1 tsp baking powder
2 tbsp pumpkin pie spice
1/2 tsp granulated salt

In a double boiler (or in a makeshift one created by placing a frying pan over a pot of boiling water), melt the chocolate. Set aside to cool.

Preheat the oven to 350.

Meanwhile, in a large mixing bowl, combine the pumpkin, applesauce, yogurt, melted chocolate, vanilla, and sugars. In another bowl, combine the flour, cocoa, pumpkin pie spice, baking powder, and salt. Whisk the dry ingredients into the wet ones and combine (no lumps!).

Oil an 8×8 baking dish and spoon the brownie mixture into the dish. Smooth out the top with a spatula.

Bake 1 hour to 1 hour and 15 minutes, until a knife inserted into the middle comes out clean and the sides of the brownies have peeled away from the baking dish sides.

Allow to cool 15-30 minutes before slicing!

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Comments
23 Responses to “Dark Chocolate (Gluten Free!) Pumpkin Brownies”
  1. Woo! I am so happy to hear they came out for you GF!

  2. VeggieGirl says:

    GLUTEN-FREE!!!!!!! You rock 😀

  3. jessy says:

    squeeeeeeeeeeeeeeeeeeee! pumpkin + chocolate + gluten-free! my day was pretty freak’n awesome & it just got even better!

    hooray for a porch sitting, coffee sip’n, pumpkin brownie eating day!

  4. Vic says:

    this looks so good. it is fun to see soy yogurt used!

  5. Mike Lee says:

    Great stuff! I’ll give it a whirl .. my kids will love it, I think. You might want to post that on Gling.com. It’s a new Gluten-free site for recipes, locations, food and also Articles.

  6. Mihl says:

    These look perfectly fudgy!

  7. I NEED to make these, they have pumpkin AND chocolate, the 2 loves of my life. Do you have any idea what could sub for soy yoghurt? Soy yoghurt definitely does not exist in Saudi Arabia!

  8. Daniel says:

    You really do have a knack for combining two (or more) sinful pleasures in one recipe! It’s a real gift, and it makes your recipes really memorable. Thanks for sharing.

    Dan
    Casual Kitchen

  9. liz says:

    ohhhhhh that looks like a square of pure chocolatey chocolate heaven!! Yum pumpkin! Yumpkin? anyway. awesome!

  10. BitterSweet says:

    Gluten-free. Pumpkin. Brownies. That’s like everything perfect wrapped up in one tidy little square. Love it!

  11. tahinitoo says:

    Please send your lovely autumn weather my way – it’s too sunny and hot in Portland! Your brownies look incredibly yummy and delicious and tasty and good and awesome and sad that they aren’t on a plate in front of me right now.

  12. Kiersten says:

    Those look so fudgy! I love the combination of pumpkin and chocolate together. I’ll have to give this one a try.

  13. Ellen says:

    Oh yes, I’m making these this week. Do they have a strong pumpkin taste?

  14. Betsy says:

    Whoa! Those look fab! I’m so makin’ em!! Hooray for gluten freeness! 🙂

  15. Sal says:

    these look awesome, i keep seeing pics of tasty brownies and i’m now wishing I had a batch in the oven!

  16. Barbara says:

    Those look intense, Jes. And gluten-free to boot – yum.

  17. Diann says:

    Thanks for making a lovely gluten free version of these. It looks fantastic!

  18. mmmmmmmmmmmmmmmmmm I am soooooooo going to bake these! YUM!

  19. Chelsea says:

    My sister and I made these last night and we are so confused as to why they did not turn out! They are really dense, rubbery and they only have a hint of chocolate.

    The only thing we can think of that we didn’t do was let the chocolate cool before adding it in with the liquids. Wouldn’t it harden if it cooled?

    What are your thoughts…

  20. Serena says:

    ok, the one i’m going to ask does probably sound a very stupid question but… is there anything i can substitute canned pure pumpkin with? 😦 we do not have such a product here (Italy) and we do not always get to have pumpkins 😦 but i’d really really like to try these 😦

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