Fudgey Gluten-Free Pumpkin Brownies

This is one of those recipes that once you make, you wondered where it was your whole life… introducing my gooey pumpkin brownies! Even if you’re not a big pumpkin fan, I promise the addition of this ingredients makes for the fudgiest and indulgent fall treat. It’s a brownie I find myself making all year long and make sure to make the glaze if you like them extra chocolate-y! 

Fudgey Gluten-Free Pumpkin Brownies

This is one of those recipes that once you make, you wondered where it was your whole life… introducing my gooey pumpkin brownies! Even if you’re not a big pumpkin fan, I promise the addition of this ingredients makes for the fudgiest and indulgent fall treat. It’s a brownie I find myself making all year long and make sure to make the glaze if you like them extra chocolate-y! 

5 from 1 vote

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Ingredients

  

Wet Ingredients:

• 3/4 cup organic pumpkin puree
• 1/3 cup pure maple syrup
• 2 eggs
• 1 tsp alcohol free vanilla extract

Dry ingredients:

• 3/4 cup almond flour
• 3 tbsp coconut flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp ceylon cinnamon
• 1/4 tsp allspice
• 1/4 tsp celtic salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 dairy-free chocolate chips I like the brand Lily’s!

For the glaze:

• 2 tbsp dairy-free chocolate chips
• 1 tsp coconut oil

Instructions

 

• Preheat the oven to 350F. Prepare an 8×8 inch baking pan with parchment paper.
• In a large bowl, mix together wet ingredients until combined.
• Add your dry ingredients and mix together until a smooth batter forms. Fold in chocolate chips last.
• Pour batter into the prepared pan and spread. Bake at 350F for 20-25 minutes or until an inserted toothpick comes out clean.
• In the meantime, make the glaze by melting the chocolate chips and coconut oil in a saucepan. Drizzle on top of the brownies and enjoy.