Double Chocolate Pumpkin Brownies {Gluten-free}

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UPDATE: This picture won in the desserts category in Bob’s Red Mill contest.

Wowzers, this week has flown by so quickly! Perhaps it has to do with waking up so early the past 3 days. My gym changed the morning hours from 8am to 6am so that people that have to work can have their workout. Seeing that this was  the first week, I have to say I have been LOVING it! It has somewhat been painful because I have been a bad girl and not been going to bed as early as I should be, but I have STILL been getting up early. Maybe if I had several bed sets around the house then I would be forced to go to bed sooner. I all has to be backwards for me. :) What has been my incentive? I picked up a friend twice this week! She decided to join the gym with me because the time was perfect for her. I am so happy.

Today was my third 6am workout with a weight class that was super wonderful. I can’t believe the amount of energy I have and how much more time I have in the mornings to make breakfast and pack lunches for Ryan and me. All good.

This morning I had a GREEN MONSTER smoothie 10 minutes after my workout. I used the last of my spinach and made the following:

  • 2 cups packed spinach
  • a pint of golden raspberries
  • 1 banana
  • 1/2 cup water
  • 1/4 cup coconut milk
  • flaxseed oil
  • protein powder

I feel reenergized and ready to take on today. After 2 weeks of a hectic schedule and inconsistent working out, this week has been a dream. Everything is feeling better on me too! Such a plus!

This week I worked on a new recipe / creation that I was very pleased with that made use of some leftover pumpkin puree. Tis the season to use this delicious vegetable and I have to say that I tend to use it in the most popular ways. A NEW way of used pumpkin puree has been in smoothies, which I have not tried yet.

I decided to continue along the lines of chocolate and brownies. Seeing that I had already made a perfect vegan brownie courtesy of Ricki from her dessert cookbook, Sweet Freedom, I decided to createmy own gluten-free vegan brownie. Have I mentioned that gluten-free baking is scary for a newbie? Well, I decided to be brave and try my hands at a seasonal brownie.

I used Bob’s Red Mill All-Purpose Gluten-free Flour instead of using separate gluten-free flours so in a way I stay a bit safe. I sweetened my brownies with maple syrup and dark chocolate and added vegan chocolate chips. The combination was SO GOOD! I feel like these brownies got a lot more moist as each day passed, ironically enough. They were perfect with a cup of almond milk or with coffee.

Even though I plan to tinker with the recipe even more, I thought they were good enough to share. ENjoy!

Double Chocolate Pumpkin Brownies

makes 9 brownies50 grams (1.75 ounces) dark chocolate squares
2 Tablespoons Tropical Traditions coconut oil
1/2 cup peanut butter
1/2 cup pumpkin puree
1/2 cup maple syrup
2 Tablespoons flax seed meal
6 Tablespoons warm water
1 teaspoon vanilla extract
1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour (or regular flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup vegan chocolate chips

Preheat oven to 350 degree and spray a 9×9 dish with coconut spray (or other spray)

Melt down chocolate, peanut butter, coconut oil over a water bath. (Use a glass dish and place over a pot of hot water)

In separate bowl, mix flax seed meal and warm together and whisk until “eggy” consistency.

Add the maple syrup, pumpkin puree and vanilla extract to the flax seed mixture.

In another separate bowl, mix the flour, baking powder and the cinnamon. Sit mixture into wet ingredients and fold until well mixed.

Add chocolate chips.

Bake for 30 minutes.

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  • Keri – I Eat Trees

    Wow! Now THIS is pumpkin love!! :)

  • Monet

    Thank you for sharing! One of my new friends here can’t eat gluten or dairy, and I’ve been wanting to bake for her so badly! Now I have a wonderful recipe to turn to. I’m all about the pumpkin right now (as you know) and I look forward to swapping more recipes over these glorious fall months!

  • Vaishali

    That brownie looks absolutely gorgeous!

  • Noelle

    @Keri-It sure is!

    @Monet-I hope they like it. SO many people gluten-free nowadays so there have to be options.

    @Vaishali-Thank you!

  • Epicurean Vegan

    What a great combination of flavors, plus they seem ideal for fall. Thanks!

  • JL Goes Vegan

    Wow, that’s a fab brownie!

    Oh, and love the idea of coconut milk in a green smoothie! I added coconut oil to mine this morning but I’ll have to try to c. milk. YUM.

  • Emily Malloy

    Yum yum yum!

  • Evan @swEEts

    I have 4 cans of pumpkin that are just dying to get in some recipes.. the boyfriends dad is coming into town in a couple weeks (he has celiacs) and this recipe is going to be perfect!!!

  • Susan and Abraham



    you are so good and healthy!

  • Joy

    Ohhhh that looks so good.

  • Eva

    mmm i like the sound of these!

  • Amber Shea @Almost Vegan

    You can find fresh golden raspberries where you’re at? Bah!

    The texture of these looks SO GOOD. And I love pumpkin in brownies.

  • Tanya

    Oh man…you are SO not helping my diet. STOP!!! :)

  • HiHoRosie


  • Sava

    Do you think using regular white flour or whole wheat flour would work in this recipe?

    I don’t usually cook gluten free, so I am not stocked with any gluten free flours, but this recipe looks fantastic!

  • Noelle

    @Epicurean Vegan- It is all about this fall weather and inspiration!

    @JL Goes Vegan=I will have to try the coconut oil. Thanks for reminding me.


    @Evan-How eonderful to hear. Let me know how they turn out for you!

    @Susan and Abraham-Thank you!

    @Jana-I am really trying. Thanks!

    @Joy-They were!

    @Eva-They were tasty.

    @Amber-Yes golden raspberries are so cheap here. 1 dollar a pint !

    @Tanya-These are healthy!! :)


    @Sava-I sent you an email and I updated the recipe. This brownie can be made with regular flour.

  • Jolon

    2 faves in one chunk of sweetness? heaven. def making these!!