Gluten Free Pumpkin Brownies

Gluten Free Pumpkin Brownies will bring the flavor of fall and chocolatey goodness together in an unbeatable treat.

(Gluten-free, Vegetarian)

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Fudgy, chocolatey, moist brownies. Come to Mama! If you haven’t noticed by now, brownies are my ULTIMATE favorite baked good.

As you can see with our peanut butter brownies and grain-free black bean brownies.

Now, we are only into the 7 month mark of Veggie Balance (how exciting) and this is already the third brownie recipe.

I can guarantee you there will be MANY more to come and today I got an even more perfect brownie recipe. PUMPKIN BROWNIES. (Imagine me drooling while I say that).

I had leftover pumpkin from my Pumpkin Peanut Butter Cups and was trying to figure out a great way to use up my leftover pumpkin.

What is so great about pumpkin?

• Pumpkin is a great source of Vitamin A and fiber along with being low calories, I couldn’t let it go to waste.

Well, why not make it into brownies and get a ooey gooey fudgy brownie?? Exactly, why not.

My first thought was to attempt to make them festive with a pumpkin taste to them, but then quickly realized they will be a perfect substitute to make just all around good brownie base and I’ll be honest, I wanted chocolate.

They turned out pretty good for a healthier dessert!

Just a reminder

• Healthier desserts are yes healthier but they need to be eaten in moderation just like everything else.
• Believe me when I say, I LOVE almond butter and almond butter is great for you with good fats that my body needs but eating 5 Tablespoons in a sitting isn’t the wisest decision.(Been there, done that)
• Everything in moderation.

Pro tips for these gluten-free pumpkin brownies

If you aren’t a dark chocolate fan and don’t like the ‘bitter’ taste to dark chocolate you will probably want to add more sugar to the recipe. That at least the advice from my husband who prefers milk chocolate over dark chocolate.

He doesn’t like the ‘bitter’ taste of dark chocolate. I’ve trained my taste buds to not only like dark chocolate, but LOVE it. Milk chocolate is way to sickeningly sweet to me now.

Mainly the reason I trained my taste buds to make this change is because not only does dark chocolate have more antioxidants in them but dark chocolate literally has almost no sugar in them vs. milk chocolate.

My second tip. I refrigerated mine since I don’t go through baked goods very fast. Everything in moderation, plus I get creep out leaving baked goods that have more than one egg in them on the counter for days.

Don’t ask me why, I’m weird like that. Microwave them for 10 seconds and instantly you get a warm fudgy brownie and it will make you weak in the knees. Actually, I’m currently working on this post at 6 a.m. and want to go get one right now … brownie for breakfast? Mmmm …

easy, quick, delicious, healthy, recipe

Gluten Free Pumpkin Brownies

Dessert

Gluten-free, Vegetarian

American

Gluten Free Pumpkin Brownies will bring the flavor of fall and chocolatey goodness together in an unbeatable treat. (Gluten-free, Vegetarian)

Print Recipe

Yield: 12

Prep Time:15 min

Cook Time:40 min

Total Time:55 min

Ingredients:

• 4 ounces semi-sweet baking chocolate
• 1 cup pumpkin
• 4 eggs
• 1/8-1/4 cup honey
• 1/2 cup almond flour
• 1/3 cup cocoa

Directions:

• 1. Preheat oven at 350 F.
• 2. Make a double boiler and melt down the semi-sweet baking chocolate.
• 3. Beat eggs with whisk till frothy and stir in the melted baking chocolate and honey.
• 4. Fold in almond flour, cocoa powder and pumpkin.
• 5. Line 8x8 pan with a little olive oil or baking spray.
• 6. Spread brownie mixture evenly in pan and cook for 25-35 minutes or until center is set and knife comes out clean.
• 7. Let cool before slicing into squares.

Author: Lindsay

Nutrition Information:

Serving size: 1 brownie
Calories: 126
Other nutrition information: Total Fat: 7 g Saturated fat: 2 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 7 g Sodium: 28 mg Fiber: 3 g Protein: 5 g Cholesterol: 90 mg Weight Watchers PointsPlus: 3 Points

Recipe, images, and text © Veggie Balance

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(2 votes, average: 4.50 out of 5)

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