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Kyle's Gluten Free Chocolate Pumpkin Pie Brownies

Caomhnoir de na Capall
Straightshot
Caomhnoir de na Capall
Posted On: 11/01/2013 at 01:36 PM

I know this sounds crazy, but you can barely taste the pumpkin, if at all, and they are SOOO good.  I live at 6000 ft, so I will try to notate lower elevation modifications.

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup Bob’s Gluten Free All Purpose Flour
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp baking powder
  • 1/4 tsp plus 1/16 tsp salt
  • 2/3 cup sugar (You can also sub xylitol or 1/2 cup agave: it’ll be a bit less cakey with liquid sweetener though!)
  • 1 packet stevia (or 1 more tbsp agave or sugar)
  • 1/2 cup canned pumpkin (not the pumpkin pie mix!)
  • 3 Tbsp oil
  • 2 Tbsp milk of choice (I generally use coconut or rice milk)
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chocolate chips (not optional!)

Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased 8x8 pan. You can double the recipe for a 9x13 pan. Bake for 23-28 minutes at 350 degrees F. At lower altitudes, bake at 325 degrees for 20-25 minutes.  Let cool and frost if desired or eat straight from the pan!

 

Last Edited on: 11/01/2013 at 02:07 PM
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Response:

Ban Muintir de na Faolchu
Mouse
Ban Muintir de na Faolchu
Replied On: 05/26/2014 at 12:17 AM PDT

I just found this forum and the gluten free stuff. I too am gluten free and nightshade free. I've had to relearn how to cook slowly. This sounds really good. Can't wait to try it and your other posted recipe.

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