Gluten free Pumpkin Brownies

Ingredients

• 100 grams Chocolate ((Dark or Milk Work well))
• 100 grams Unsalted Butter
• 130 grams Gluten free All Purpose Flour
• 30 grams Cocoa Powder
• 1 Teaspoon Baking Powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1/4 Teasppon Xanthan Gum
• 1/4 Teaspoon Salt
• 2 Large Eggs ((Room temperature))
• 200 grams White Sugar
• 120 ml Vegetable Oil
• 1 Teaspoon Vanilla extract
• 100 grams Pumpkin Purée ((not pumpkin pie filling))
• 1/4 Teaspoon Ground Cinnamon

Instructions

1. 1

   --- How to make Gluten-free pumpkin brownies ---

2. 2

   Line baking tin with grease-proof paper.

3. 3

   In a glass bowl, combine the chocolate and butter. Gently melt the chocolate and butter together in a bain-marie over low to medium heat until both ingredients have fully melted (See image 2).

4. 4

   Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.

5. 5

   In a separate bowl, whisk together the eggs and sugar for at least 5 minutes or until the mixture becomes frothy and well-combined.

6. 6

   Add the oil and vanilla to the whipped eggs and sugar. Merge the melted chocolate mixture with the whipped eggs and oil.

7. 7

   Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps. Set aside while you make the pumpkin mixture.

8. 8

   Preheat the oven to 175°C/325°F/Gas mark 3.

9. 9

   In a small bowl mix the pumpkin purée together with the ground cinnamon until evenly combined.

10. 10

    Pour the brownie mixture into your prepared tin and spread it out evenly.

11. 11

    Gentle spoon the pumpkin mixture randomly over the top brownie mixture.

12. 12

    Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles your desired effect.

13. 13

    Place the baking tin in the oven for approximately 30-35 minutes. Checking with a wooden skewer and when it almost comes out almost clean it is ready to be removed from the oven.

14. 14

    Move to a cooling rack leaving the pumpkin Brownie in the tin to cool. When cool place in the fridge for at least 30 minutes. I prefer to leave it in the fridge for a few hours as this allows the brownies to set well making it easier to slice.

15. 15

    Once cooled cut evenly into your desired sized squares.