Gluten Free Pumpkin Brownies? Yes, pumpkin in brownies!
A note about Peanut Butter Bash: I was invited to participate in the Peanut Butter Bash Facebook Group by Dianna over at Stop Living and Start Existing. Thank you, Dianna, for sharing this fun group with me!
Peanut Butter Bash is a monthly dessert challenge that uses peanut butter and a “mystery” ingredient. Each month the “mystery ingredient” changes. Yes, group members are told about the ingredient in advance. When I joined the group, the October challenge had just finished. October’s special ingredient was chocolate.
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November’s challenge: The special mystery ingredient is pumpkin! Pumpkin and peanut butter? I know what you are thinking: Is it possible to combine these two ingredients together and still have a good tasting dessert?! Yes, it is possible!
For my contribution to November’s Peanut Butter Bash, I chose to make my Grandma Olive’s Big Pan Brownies that can be found in my book, The Gluten-Free Way: My Way.
I decided to use canned pumpkin instead of the oil to work the pumpkin into the dessert. The batter turned out thicker than normal and did not rise as much as it usually does. Next time, I will probably use half of the oil called for and pumpkin for the rest.
- 2 cups sugar
- 4 eggs
- ¾ cup canned pumpkin
- 1 cup (140 grams) of gluten free flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- Preheat oven to 350F.
- Grease 13 x 9 x 2 baking dish.
- Combine ingredients and stir until mixed.
- Pour into greased pan and bake until toothpick comes out clean.
- Let cool. May serve warm. Top with optional ice cream, whipped cream, or frost with favorite icing.
Crust on top of brownies tend to crack. If the crust cracks, it is most likely done.
Original Gluten-Free recipe by and found in The Gluten-Free Way: My Way by Adrienne Z. Milligan.
On the top, I placed quartered Reese’s Peanut Butter Cups in the center of each potential piece. That finger in the photo is my son’s as he is excitedly pointing out the Reese’s Peanut Butter Cup pieces all over the frosting. He was waiting for his piece.
Here is my piece that I enjoyed. I hope you will try this recipe and see how well gluten free, pumpkin, and peanut butter all go together!
Please share about how you have combined peanut butter and pumpkin in your dessert adventures. Are you interested in joining us for the next Peanut Butter Bash? Follow the link in my note at the top and join today. I look forward to seeing your dessert next month!