These pumpkin brownies are the perfect fall treat. Ooey gooey chocolate goodness packed with pumpkin and all the autumnal spices, can't go wrong with that.
This recipe can easily be made vegan by replacing the eggs for flax egg.
This recipe makes 1 9x9 pan of brownies.
Here's what you'll need:
1 cup Bob's Red Mill Gluten Free Baking Flour
1 pinch of salt
1 cup of sugar
1/2 cup olive oil
1 splash of vanilla
3 room temp eggs
3/4 cup cocoa powder
1 cup of pumpkin puree drained
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3/4 cup of dark chocolate chunks
Preheat oven to 350 degrees.
Place your 1 cup of pumpkin puree onto a couple sheets of paper towel and set aside to help pull out moisture.
Mix together flour and salt in a large bowl and set aside.
In a large stand mixer bowl mix together your sugar, oil, and vanilla. Add the eggs into the mixer one at a time on low speed until fully combined.
Add your flour salt mixture 1/4 cup at a time into the stand mixture until all the ingredients are fully combined.
Pour half of the batter into the other large bowl and set aside.
Add your cocoa powder and 1/2 of choc chunks into the stand mixer and mix until combined.
Add your pumpkin puree, cinnamon, cloves and nutmeg into the other half of the batter and stir together until combined.
Oil a 9x9 dish, add half of your brownie mixture and spread out. Add half the pumpkin batter on that and spread out. Spread other half of brownie mixture on that, followed by the rest of the pumpkin batter.
Use the remaining 1/4 cup of choc chunks to sprinkle on top of brownies.
Bake for 30 minutes or until a toothpick comes out clean.
Rest on cooling rack until ready to serve.