Pumpkin Chocolate Brownies (Gluten-Free)

This pumpkin chocolate brownie (gluten-free) recipe was made from my need to use up some ingredients before they went bad.

It also is the first time I have successfully made something that is gluten free.

I decided to take an old brownie recipe that I saved years ago in my favorite recipe collection book and switch it up to give it a twist.

While playing around with ideas, I decided to go all out and try to use oat flour because why not.

Besides, I have enough acquaintances that are gluten free that I decided it might be a good skill to practice.

If you want a different recipe to use up some pumpkin you might like to try my pumpkin Zucchini waffles for a healthy breakfast.

With that being said, here is my version of a pumpkin chocolate brownie.

Pumpkin Chocolate Brownies (Gluten-Free) Instructions

Begin by preheating the oven to 350 degrees  and oil your pan.

In a small microwaveable bowl, melt the butter.

Melt at 30 second intervals and stir in between so as to not overheat the butter.

add the cocoa butter into the butter and stir until combined.

In a large mixing bowl or kitchen aid bowl, combine the applesauce, honey and vanilla.

Once it’s combined together, pour in half of the chocolate mixture while the mixer is still on.

Make sure it’s completely combined before adding the rest of the mixture and mixing it in.

In another medium size bowl, combine the oat flour, salt, and baking powder.

Slowly pour the dry ingredients into the cocoa mixture while the mixer is on low.

Measure out the chocolate chips and pour into the brownie mixture.

Stir the chocolate chips in by hand.

Pour the mixture into the prepared pan and level the top.

Measure out the pumpkin purée and pour it on top of the brownie mixture, preferably in spread out somewhat.

Take a chopstick, spoon handle or something similar and swirl the pumpkin into the brownie mixture.

Only swirl a little bit as you want it to mix in only just enough to add a bit of pumpkin flavor to the whole pan.

*As a side note, I chose to put the pumpkin as a layer in my brownies and added more brownie mixture on top of the pumpkin. I think I would probably just add the pumpkin on top next time as it looks more fancy but either way works.

Bake in the oven at 350 for 30 minutes.

You may need to add a few minutes baking time depending on the oven.

Remove the brownies from the oven and sprinkle lightly with coarse sea salt.

Let the brownies cool before cutting into pieces and then sit back and enjoy the chocolaty goodness with a hint of pumpkin.