Pumpkin and chocolate really do go together so well. Trust me. Or just try this gluten free pumpkin brownie recipe if you need hard evidence, or just because. It’ll be worth it either way!
My yummy concoction of mellow chocolate and creamy pumpkin is actually the perfect way to celebrate chillier nights and shorter days (remember: chocolate is fair game after dark!).
This recipe is perfect for days when you just can’t decide if you’ve got one foot into pumpkin season already or you just love brownies and want to mix it up a bit.
I mean, brownies: can one ever really have enough great gluten free brownie recipes? I have several great gluten free brownie recipes like this one — all of which we love — but this one is a cocoa base instead of melted chocolate and it’s a really fudgy-chewy brownie that’s great on its own, especially if you look in the cabinet and don’t have any squares of chocolate.
I typically always have cocoa on-hand, so this recipe is a big help when you have a chocolate craving but didn’t plan ahead with a grocery list! I’m not the only one who does that, am I?
And for me, pumpkin is fair game any time of year, but it’s more socially acceptable in the fall, if I’m honest. So the pumpkin layer on top of the intensely chocolate brownie layer is the perfect counterpoint for an autumnal brownie. It’s a lot like those yummy cream cheese brownie recipes with the swirl of sweet through the dense chocolate … only it’s pumpkin. (If you like this kind of combo, try my gluten free black bottom cupcakes recipe too!)
I even convinced my non-brownie-loving son to try these because he loves pumpkin pie and it really does almost taste like a slice of pie on top of a brownie.
Have I given you enough yummy reasons to make this treat? If not, here’s my elevator pitch: This gluten free pumpkin brownie offers luscious chocolate taste and chewy brownie texture, with a creamy, spicy pumpkin swirl through the middle, making just about everyone a happy brownie camper.
Gluten Free Pumpkin Brownies in Emile Henry Pan lined with parchment.
To get that pretty feathering through the top that makes everyone ooh and ah over your brownie technique, all you have to do is cut through the top of the batter with a butter knife. Go all the way down one side and back up the opposite direction … cutting through lengthwise and horizontally several times across.
Before you bake it, the batter should look something like this:
Gluten free pumpkin brownie batter before baking.
There’s no right or wrong to it. You could even just put dollops of pumpkin on top of the brownie batter and call it a day. It’ll taste great either way!
After baking, it’s got this lovely feathered look to the top if you did use that technique.
And if you’re smart, you’ve lined your pan with oiled foil or parchment so all you have to do is pull up on the sides and out comes the entire tray of brownies ready to be sliced! I recommend a pizza wheel or plastic knife for the neatest edges on your cut brownies (pro tip!).
So embrace the pumpkin — it’s fall already, y’all — and have your brownie too. Bring on the gluten free pumpkin brownies!
Gluten free pumpkin brownies with gluten free marker from Words With Boards.
Words With Boards
And one more thing: after you measure out the pumpkin for this recipe, you’ll just so happen to have exactly the amount you’ll need to make this goes-well-with-everything Gluten Free Pumpkin Cornbread! Convenient coincidence? You be the judge!
I can’t wait to hear what you think!
1 cup gfJules™ All Purpose Gluten Free Flour
½ tsp sea salt
1 ½ cups granulated sugar
1 cup unsweetened cocoa (Dutch-processed)
1 Tbs. baking powder
1 tsp. baking soda
2 tsp. pure vanilla extract
½ cup mild oil like olive oil, sunflower oil, non-GMO canola oil or melted coconut oil
½ cup applesauce
2 eggs, mixed, or substitute
1/3 cup water
pumpkin layer ingredients
Preheat oven to 325° F. Line a 9x13x2 baking pan with parchment or oiled aluminum foil. Set aside.
Whisk the dry ingredients for the brownie together in a small bowl.
In a separate bowl, mix eggs, oil, applesauce and vanilla extract. Once blended, stir in the dry ingredients and mix until smooth. Use either a hand mixer, stand mixer with paddle attachment or mix by hand.
Spread the brownie batter evenly in the prepared pan.
Clean the mixing bowl and switch to the whisk attachment if using a stand mixer.
Whisk all the pumpkin ingredients until smooth and any lumps have been incorporated.
Spoon dollops of pumpkin batter on top of the brownie layer.
Using a butter knife or spatula, cut through the pumpkin layer in lines, starting at one end of the pan and cutting a line all the way to the other end, and repeating across the whole pan.
Turn the pan to repeat the process in a perpendicular direction. There is no right or wrong here: you can even just use the knife to draw swirly patterns instead. The deeper you cut through the batter with the knife, the deeper the pumpkin layer will be incorporated into the brownie. If you want more of a solid layer of pumpkin on top, don’t cut so deep.
Bake in preheated oven for approximately 65 minutes, or until the center is no longer jiggly and a toothpick inserted into the brownies comes out with a few crumbs, but not wet.
Cool in the pan on a wire rack. Once cooled, lift the parchment or foil with the brownies out of the pan to cut and serve. Use a pizza cutting wheel or plastic knife to cut brownies for cleanest cut.
To store, layer between waxed paper in an airtight container.
Makes 36 brownies, depending on size cut.
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