Okay, we are nearing that time when I promise to stop with the pumpkin recipes. I promise. Let me share this one, though.
I believe in the occasional treat and for me, a brownie is the perfect treat. These are gluten-free because wheat makes my tummy stage an uprising against me but feel free to use whatever kind of all-purpose flour you’d like here. While I like treats, I also like to have them be as close to healthy as I can without them being some mashed-up dates and walnuts pretending to be brownies.
These are treats without added oil. I used that old standby of applesauce to stand in for fat, and the puréed pumpkin does that job nicely itself. (By the way, if you don’t like pumpkin or you don’t have it on hand, puréed sweet potato is the ideal substitute.) The result is a moist, fudge-y brownie, my very favorite kind, with just a whisper of pumpkin. I hope you love these as much as we do.
1 T. flax seed, ground 3 T. water 1 1/4 cup gluten-free all-purpose flour (I used Bob's Red Mill) 1/2 cup cocoa powder 2 T. arrowroot 2 t. baking powder 1/2 t. cinnamon 1/4 t. nutmeg 1/4 salt 1/3 chocolate chips, plus 1 - 2 tablespoons for the top 1 cup pumpkin puree 1/2 cup maple syrup 1/4 cup applesauce 1 T. vanilla
Preheat your oven to 325 degrees. Grease or line a 8-X-8-inch baking pan.
In a small cup or bowl, combine the flax and water, whisking or mixing with a fork together. Store this in the fridge for at least 15 minutes.
In a large bowl, sift or whisk the flour, cocoa powder, arrowroot, baking soda, cinnamon, nutmeg and salt. Mix in the 1/3 cup of chocolate chips.
In a medium bowl, stir or whisk together the pumpkin purée, maple syrup, applesauce, vanilla and chilled flax “goop.” Pour into the flour mix and stir until incorporated. It will be thick but soft.
Pour into the prepared pan and press the reserved chocolate chips into the top.
Bake for 20 minutes, turn 180 degrees, then bake for 13 more minutes. Let cool for 20 - 30 minutes and enjoy!