Recipe: Pumpkin Brownies
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Nov 11 2011

Recipe: Pumpkin Brownies

‘Tis the season for pumpkin baked goods.  Pumpkin is one of my favorite ingredients to bake with, so it would only make sense that I make pumpkin brownies, right?  I couldn’t believe that I had never thought about making pumpkin brownies before.  I have made chocolate pumpkin loaf and pumpkin blondies, but never pumpkin brownies.  Once I discovered that I had neglected a very important part of the dessert spectrum, I began to brainstorm how to bring my plan to fruition.

As I was browsing through my pantry to take inventory of the ingredients I had on hand, I found that this recipe, if you want to call it that, was going to be much simpler than I thought.  I found a box of Betty Crocker’s gluten-free brownie mix, which I figured I could just add some canned pumpkin to.  The next question was how much pumpkin to add.  I remember subbing applesauce for the fat (butter or oil) in recipes previously, so why not sub pumpkin for the butter in the brownies?   That is just what I did.

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I followed the directions on the box, but instead of adding 1 stick of butter, I added 1/2 cup of 100% pure pumpkin.  I still added the 2 eggs.  The mix was a little thicker than normal, but was relatively easy to spread into an 8 x 8 pan.  I did end up baking these a little longer than the box said to for an 8 x 8 pan.  I began checking the brownies with a toothpick about 20 minutes into baking.  The toothpick wasn’t completely clean, but it  only had minimal crumbs on it.

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These brownies turned out fantastic!  They were moist & fudgy, just the way I like them!  They didn’t have an overwhelming pumpkin flavor, it was very subtle.  If we could have waited a bit longer to eat them, I might have added a cinnamon icing to compliment the subtle pumpkin flavor.  Here is a recipe for the icing:

Cinnamon Icing

2 cups powdered sugar
1 tbsp milk (may need more)

1/2 tsp cinnamon
1 tsp vanilla

Mix all ingredients together and drizzle or spread over the brownies.  This icing can be made to your desired consistency by adjusting the amount of milk added.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. gabbygurl says:

    can i use fresh pumpkin instead of canned

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