Pumpkin Fudge Gluten Free Brownies (Grain Free)

Pumpkin Fudge Gluten-Free Brownies

Pumpkin and chocolate are two flavors that play well together. Who can resist the taste of pumpkin when it is combined with fudgy chocolate? Enter these pumpkin fudge gluten-free brownies. Unfortunately, most conventional brownie recipes are loaded with processed sugar, bleached flour, and a host of other ingredients that just aren’t healthy. The good news is that these Pumpkin Fudge Gluten-Free Brownies are made with all-natural ingredients that are gluten-free, dairy-free, grain-free, processed sugar-free, and paleo-friendly! You are now free to navigate pumpkin season guilt-free.

In addition to being tasty, these Pumpkin Fudge Gluten-Free Brownies are packed with nutrition. While all of the ingredients used in this recipe are natural and healthy, pumpkin is the obvious star of the show. Not only is pumpkin tasty, but it is also loaded with lots of nutrition. Pumpkin has been shown to:

• Contain high levels of Vitamin A.
• Possess beneficial antioxidants.
• Be a rich source of vitamins and minerals.
• Aid in the reduction of inflammation.
• Help to boost immunity due to its high levels of vitamins and minerals.
• Be a rich source of fiber.

How to Make Pumpkin Fudge Gluten-Free Brownies

Step 1:

Preheat oven to 350 degrees.

Step 2:

In a medium bowl, beat together pumpkin, eggs, coconut sugar, and pumpkin pie spice until completely blended and smooth. Set aside.

Step 3: 

In a separate bowl, mix together almond flour, cocoa, baking powder, and salt.

Step 4: 

In another bowl, combine eggs, almond butter, honey, coconut milk, and vanilla. Mix well until completely blended.

Step 5: 

Mix together the dry almond flour mixture and the wet egg mixture to create the brownie batter. Mix well until completely blended. Fold in chocolate morsels.

Step 6: 

Pour brownie mixture into a greased 8×8 glass baking dish. Randomly drop large spoonfuls of the pumpkin mixture on top of the brownie mixture. You will not need to use all of the pumpkin mixture. You will probably have approx. 1 cup of the mixture left over. Tip: store it in the fridge and add some to your smoothie, oatmeal, etc. for a pumpkin-flavored treat! Using a butter knife, swirl through the dollops of the pumpkin mixture, making a figure 8 design.

Step 7: 

Place in the oven on the middle rack and bake for approx. 25-30 minutes, or until a toothpick inserted into the center of the dish comes out clean.

Step 8: 

Allow to cool for approx. 30 minutes. Tip: Use a plastic knife and a “sawing” motion to achieve a clean cut when cutting cooled brownies. Store in the refrigerator.

These decadent Pumpkin Fudge Gluten-Free Brownies are perfect for a quick and easy grain-free dessert. I like to make a batch and enjoy them for days to come. . . but I have noticed that they don’t last long around my house! The health benefits of consuming pumpkin are extensive, which means you can enjoy these Pumpkin Fudge Gluten-Free Brownies without the guilt! Whip up a batch of my Healthy Pumpkin Spice Latte and serve it along with these delicious brownies for an extra dose of pumpkin flavor.

Like this healthy gluten-free recipe? You may also like:

Paleo Pumpkin Pie Smoothie

 Paleo Pumpkin Pie

Pumpkin Fudge Gluten Free Brownies

 

Recipe type: Dessert

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These tasty gluten free pumpkin fudge brownies are loaded with nutritious ingredients that are healthy and delicious!

Ingredients

Pumpkin Mixture

• ½ Cup Canned Pumpkin Puree
• 2 Large Eggs
• 2 Tbsp Coconut Sugar (or other natural sweetener of your choice)
• 2 Tsp Pumpkin Pie Spice

Brownie Mixture

• 4 Tbsp Almond Flour
• ¼ Cup Unsweetened Cocoa Powder
• ½ Tsp Baking Powder
• ½ Tsp Salt
• 2 Tbsp Almond Butter
• ⅓ Cup Honey
• ½ Cup Coconut Milk (or other non-dairy milk)
• 1 Tsp Pure Vanilla Extract
• ⅓ Cup Dark Chocolate Morsels (use Enjoy Life or other non-dairy chocolate to make this recipe dairy free)

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, beat together pumpkin, eggs, coconut sugar, and pumpkin pie spice until completely blended and smooth. Set aside.
3. In a separate bowl, mix together almond flour, cocoa, baking powder, and salt.
4. In another bowl, combine eggs, almond butter, honey, coconut milk, and vanilla. Mix well until completely blended.
5. Mix together the dry almond flour mixture and the wet egg mixture to create the brownie batter. Mix well until completely blended. Fold in chocolate morsels.
6. Pour brownie mixture into a greased 8x8 glass baking dish.
7. Randomly drop large spoonfulls of the pumpkin mixture on top of the brownie mixture. You will not need to use all of the pumpkin mixture. You will probably have approx. 1 cup of the mixture left over. Tip: store it in the fridge and add some to your smoothie, oatmeal, etc. for a pumpkin-flavored treat! Using a butter knife, swirl through the dollops of pumpkin mixture, making a figure 8 design.
8. Place in the oven on the middle rack and bake for approx. 25-30 minutes, or until a toothpick inserted into the center of the dish comes out clean.
9. Allow to cool for approx. 30 minutes. Tip: Use a plastic knife and a "sawing" motion to achieve a clean cut when cutting cooled brownies. Store in the refrigerator.

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