Description
No-fuss, super fudgy brownies made in one bowl so you can spend more time eating brownies and less time doing dishes!
Ingredients
Units
Scale
- 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