Gluten Free Vegan Chocolate Pumpkin Brownies!


8th December was supposedly Brownie Day. Who makes up "these days" anyways. Social media was bursting with brownie recipes and pictures. After drooling on the awesome photos all day i had to get up and bake some myself. The current trend seem to be paring chocolate with pumpkin. I had never tried that combination so when i found the apt recipe, it was time to crank up the oven. This a gluten free, vegan and nut free recipe. I adapted to make it corn free as well.

The brownies need to be cooled and refrigerated to be enjoyed fully.

The pumpkin layer created a lovely jellylike orange glaze on the dark brown dense chocolate layer. The contrast in textures was enjoyable. Recipe adapted from here


Servings 12

Ingredients:

For the brownie layer
    1/2 cup chocolate chips
    1 cup pumpkin (canned or pureed)
    3/4 cup brown sugar
    1/4 cup canola oil
    1 teaspoon vanilla extract
    3/4 cup gluten-free flour*
    1/4 cup Dutch-processed cocoa powder
    1 tablespoon tapoica starch
    1 teaspoons xanthan gum
    1/4 teaspoon baking soda
    1/4 teaspoon salt

    For the pumpkin layer
    1 cup pumpkin (canned or pureed)
    2 tablespoons tapoica starch
    1/3 cup brown sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground ginger
    1/2 teaspoon ground cinnamon


* Gluten Free flour used is a mix of brown rice flour and sorghum flour with starches added. Click here to get the recipe for it.



Directions:
Preheat oven to 350°F.  Grease a 8 inch square pan, preferably lined with parchment paper.

To make the brownie layer:.
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapoica starch, xanthan gum, baking soda and salt and stir to combine, then mix in the chocolate chips.


To make the pumpkin layer:.
Mix all ingredients in a large mixing bowl and beat until thoroughly combined.


To assemble:.
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, you can decorated with chocolate chips or whipped cream and serve.




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