Pumpkin spice meets chocolate: a match made in heaven. The hypnotizing smell that fills your kitchen when these brownies are done baking is unbeatable. If you don't have canned pumpkin puree on hand, you can make it from scratch. If you don't like pumpkin, butternut squash and sweet potato purees will work interchangeably, too. And feel free to store any extra brownies in the fridge for up to 7 days.
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup gluten free 1:1 baking flour (such as Bob's Red Mill)
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped dark chocolate chunks
How to Make It
Preheat the oven to 350°.
In a small bowl, combine the gluten free 1:1 baking flour, unsweetened cocoa powder, pumpkin spice, baking soda, and salt with a whisk.
In a medium bowl, mix together the pumpkin puree, maple syrup, and applesauce.
Combine the dry ingredients with the wet ingredients from step 3 until the batter is smooth.
Pour the batter into an 8-iinch square glass or metal baking pan coated with cooking spray.
Sprinkle the dark chocolate chunks over the top of the batter.
Bake for 20 minutes, or until an inserted toothpick comes out with a few crumbs on it. If the toothpick is clean, it's overcooked!
Cool for 15 minutes before slicing. Enjoy!