About Gluten Free One Bowl Pumpkin Brownies
This no-fuss One Bowl Pumpkin Brownies recipe breaks the traditional rules of baking by adding all of the dry ingredients on top of the wet ones without whisking or sifting first! Don’t be scared. Just follow the directions and you’ll have perfect pumpkin brownies that will make you wish you had doubled the recipe.
Secondly, these brownies are super fudgy and chocolatey so cakey, wimpy brownies need not apply.
Why Does the Recipe call for two different sizes of chocolate chips?
This recipe calls for mini sized plus regular sized chocolate chips and there is a method to the madness. I do this with a lot of my recipes calling for chocolate chips because it guarantees you’ll get a little bite of melty chocolate in each bite. However, if you don’t have both on hand, it’s fine to use one kind or the other.
Why would I put pumpkin in a brownie?
For starters, putting pumpkin in brownies makes them super moist! You can’t taste it, but adding pumpkin also makes them feel like a fun and comforting treat made just for fall and winter. Lastly, pumpkin adds a few little extra vitamins! Pumpkin is packed with vitamin A!
Want more brownie recipes?
Gluten Free Skillet Brownie for Two
Gluten Free One Bowl Pumpkin Brownies
Description
No-fuss, super fudgy brownies made in one bowl so you can spend more time eating brownies and less time doing dishes!
Ingredients
- 6 tablespoons butter
- 1 egg + 1 egg yolk
- 2/3 cup pumpkin puree
- 1 cup sugar
- 2/3 cup gluten free flour (make sure your blend includes xanthan gum)
- 2/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 dash of salt (1/8 teaspoon)
- 1/2 cup each mini and regular-sized chocolate chips, mixed (1 cup total)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray an 8×8 pan with nonstick spray or line with parchment paper
- In a small cup or bowl, melt 6 tablespoons butter in the microwave for 35 seconds and set aside to cool.
- In a medium-sized mixing bowl, whisk 1 egg + 1 egg yolk until foamy. Whisk in 2/3 cup pumpkin puree and 1 cup sugar. Whisk in the 6 tablespoons melted butter when it is cooled.
- Into the wet ingredients, without mixing yet, measure 2/3 cup gluten free flour, 2/3 cup cocoa powder, 1/2 teaspoon baking powder, and a dash of salt (1/8 teaspoon). Once all of the dry ingredients have been measured into the bowl, stir into the wet ingredients mixing until no white streaks remain and batter is uniform.
- Stir in one half of the mixed chocolate chips into the batter
- Scrape the batter into the prepared pan and top with the other half of the chocolate chips.
- Bake for 25-28 minutes until the outer edges look drier but the very center still looks shiny. Do not overbake for perfectly fudgy brownies 🙂 Let them rest away from heat for at least 10-15 minutes before slicing into them.
Notes
To make this recipe dairy free, use dairy free butter and chocolate chips.
I used Bob’s Red Mill 1 to 1 Gluten Free Flour Blend for this recipe
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