Amazing Gluten-Free Pumpkin Brownies in 30 Minutes
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Enjoy these incredibly moist and delicious gluten-free pumpkin brownies. They’re quick and easy to make, perfect for a satisfying treat.
- Author: Amaya Sato
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (130g) gluten-free all-purpose flour blend
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) milk
- 1/2 cup (85g) chocolate chips (optional)
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the granulated sugar and melted butter until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- In another small bowl, whisk together the pumpkin puree and milk.
- Gently fold the pumpkin mixture into the brownie batter until no streaks remain.
- If using, stir in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting and serving.
Notes
- Ensure you use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
- For an extra rich flavor, you can add a teaspoon of instant espresso powder to the dry ingredients.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 25g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg