Gluten free Pumpkin Brownies

5 from 39 votes

It's that time of year when I love making gluten free pumpkin desserts and these gluten free pumpkin brownies are always a hit! These gluten free brownies with pumpkin are so fudgy and with cinnamon pumpkin purée swirled on top just gives them that little extra fall flavor.

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Large slices

Calories: 353kcal

Author: Amanda

Equipment

8×8 lined baking tin

Ingredients

Gluten free Brownie recipe

100 grams Chocolate (Dark or Milk Work well)
100 grams Unsalted Butter
130 grams Gluten free All Purpose Flour
30 grams Cocoa Powder
1 Teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
¼ Teasppon Xanthan Gum
¼ Teaspoon Salt
2 Large Eggs (Room temperature)
200 grams White Sugar
120 ml Vegetable Oil
1 Teaspoon Vanilla extract

Pumpkin mixture

100 grams Pumpkin Purée (not pumpkin pie filling)
¼ Teaspoon Ground Cinnamon

Instructions

How to make Gluten-free pumpkin brownies

Line baking tin with grease-proof paper.
In a glass bowl, combine the chocolate and butter. Gently melt the chocolate and butter together in a bain-marie over low to medium heat until both ingredients have fully melted (See image 2).
Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
In a separate bowl, whisk together the eggs and sugar for at least 5 minutes or until the mixture becomes frothy and well-combined.
Add the oil and vanilla to the whipped eggs and sugar. Merge the melted chocolate mixture with the whipped eggs and oil.
Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps. Set aside while you make the pumpkin mixture.
Preheat the oven to 175°C/325°F/Gas mark 3.
In a small bowl mix the pumpkin purée together with the ground cinnamon until evenly combined.
Pour the brownie mixture into your prepared tin and spread it out evenly.
Gentle spoon the pumpkin mixture randomly over the top brownie mixture.
Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles your desired effect.
Place the baking tin in the oven for approximately 30-35 minutes. Checking with a wooden skewer and when it almost comes out almost clean it is ready to be removed from the oven.
Move to a cooling rack leaving the pumpkin Brownie in the tin to cool. When cool place in the fridge for at least 30 minutes. I prefer to leave it in the fridge for a few hours as this allows the brownies to set well making it easier to slice.
Once cooled cut evenly into your desired sized squares.

Notes

Tip #1: Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
Tip #2: Use good quality ingredients for the best results use good quality chocolate, cocoa powder, and butter.
Tip #3: To set up a bain-marie, fill a pan halfway with hot water and position a bowl on top. Ensure that the water level in the pan is below the bottom of the bowl, allowing the steam generated by the water to gently heat the chocolate and butter.
Tip #4: Leave the brownies to fully cool in the tin and then place them in the refrigerator to chill. This will make them easier to cut into slices as they will be quite delicate while they are still warm.
Tip #5: Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.

What is the best oil or butter in brownies?

Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy pumpkin brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe.

How to store the brownies?

The gluten-free Pumpkin brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as this way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer.

Nutrition