Are you one of those people who finish a meal and feel that deep craving for something chocolaty and warming to the soul? It’s like all chocolate is calling my name when I’m deep into the craving prowl. If you’ve ever watched Disney’s Frozen…it’s like Elsa hearing her calling!
Brownies are usually what comes to mind to fill the craving but sometimes they can be way to sweet. The reason being, those usually contain powdered sugar which is a toothache in my book.
I’ve got a recipe that solves this problem. Even though we may be lovers of decadence, sometimes it can be too sweet and filled with guilt. My stomach is not a fan of gluten as well as oats anymore. To avoid my pain that accompanies the pleasure of a warm fudgy chocolate brownie, I carefully planned out a batch that is the best of both worlds.
Are you one of those people who finish a meal and feel that deep craving for something chocolaty and warming to the soul? It’s like all chocolate is calling my name when I’m deep into the craving prowl. If you’ve ever watched Disney’s Frozen…it’s like Elsa hearing her calling!
Brownies are usually what comes to mind to fill the craving but sometimes they can be way to sweet. The reason being, those usually contain powdered sugar which is a toothache in my book.
I’ve got a recipe that solves this problem. Even though we may be lovers of decadence, sometimes it can be too sweet and filled with guilt. My stomach is not a fan of gluten as well as oats anymore. To avoid my pain that accompanies the pleasure of a warm fudgy chocolate brownie, I carefully planned out a batch that is the best of both worlds.
These are guilt-free and bite-sized chocolate craving nuggets! Moist chocolate brownies and lightly dense, just sweet enough with bursts of melted chocolate chunks and a smooth chewiness.
They are vegan if using organic brown sugar and allergen-friendly chocolate chips and free from gluten, oil, butter, and eggs. What we’re using here as an oil and egg substitution is 100% canned pumpkin puree!
This is not for everyone. I repeat, you may think it’s “too weird” if you’re not a fan of pumpkin and like things to be the way you know them. However, I personally am in love and will never make brownies for myself the same way.
By using pumpkin, you’re removing fats and replacing them with fiber and gaining a wholesome natural sweetness to compliment the organic brown sugar and pure vanilla extract. Don’t get me wrong some fats are good but not adding more after eating dinner. We’re keeping this G-rated.
After baking, cool and then store in an airtight container. The baking will make the edges a slightly dry but when stored, the moisture returns, and they are just amazing! These can also be baked, cooled and frozen in an airtight bag or container for when you want a backup snack. Remove from the refrigerator and thaw covered on a plate for an hour.
NOTES:
· Use a 1-for-1 of Gluten Free flour blend as these are typically made with at least 3 flours to provide the most similar to a gluten flour texture and substitutes as the same measurement.
· Not all gluten-free flours are the same composition of flours. Depending on the blend used could result in varying textures.
· If vegan is important to you, cocoa powder may be slightly difficult to find. Read the ingredients and make sure there are no other allergens like milk. Also look for fair-trade.
INGREDIENTS
1 ½ C 100% pure pumpkin puree, Libby’s
1 C 1-to-1 gluten-free flour blend
¾ C Organic brown sugar(vegan), use regular if vegan isn’t needed
¼ C Unsweetened 100% cocoa powder, fair-trade if able to find
¼ C Chopped allergen-free semi-sweet chocolate morsels (if mini chips, no need to chop) Allergen-free brands: Nestle, Enjoy Life, Great Value
1 tsp Pure vanilla extract
¾ tsp Baking soda
¼ tsp Coarse Kosher salt or 1/8 tsp table salt
INSTRUCTIONS
Preheat oven to 330 degrees F.
Mix evenly all dry ingredients in a bowl: flour, cocoa powder, baking soda, salt.
Mix evenly in a separate mixing bowl: pumpkin, vanilla, brown sugar.
Stir the dry ingredients into the wet. It will be doughy and thick, not batter-like.
Stir in the chocolate chips.
Line a baking sheet with parchment paper.
Using a 2 Tbsp cookie scoop, evenly scoop the brownie dough bout 1 in apart.
Bake for 20 minutes on the middle rack.
Remove from oven and cool for 20 minutes.
Store in an airtight container.
Enjoy!
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