Gluten Free Pumpkin Brownies~Egg Free
This is a simple and easy brownie that is egg free and perfect any time of the year. The pumpkin not only acts as a pumpkin flavor to this brownie, it acts as the egg replacer, making these moist and delicious. You can sprinkle them with powdered sugar after cooled or spread cream cheese frosting over the top.
1 cup semi-sweet chocolate chips
¾ cup butter or dairy free margarine
1 cup pumpkin puree
1 cup sugar
¼ cup brown sugar
2 tsp. vanilla
¾ cup Mama’s Almond or Coconut Blend Flour
¼ tsp. salt
½ tsp. baking power
1 tsp. cinnamon
1 tsp. xanthan gum
Cream Cheese Frosting
8 oz cream cheese
2 cups powdered sugar
1 tsp. vanilla
1-3 Tbsp. milk (dairy, rice, nut, soy)
Preheat oven to 350°. Lightly grease and flour 8×8 inch cake pan.
Using a double boiler, slowly melt chocolate chips and butter.
Meanwhile, in a small bowl combine flour, salt, baking powder, cinnamon and xanthan gum.
In large bowl, combine pumpkin puree, sugars and vanilla. Mix well. Pour melted chocolate mixture into bowl. Mix well. Slowly add flour mixture until combined. Mix well.
Spread batter into pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove brownies from pan by placing a plate over the top of pan and flipping the pan upside down. Then place a serving plate on the top of the brownies and flip again to have brownies right side up.
In a mixing bowl, beat the cream cheese, powdered sugar and vanilla until combined. Add 1 tablespoon of milk at a time until frosting reaches a spreadable and creamy consistency. Spread frosting generously over top of brownies. Cut into squares and serve.
- 1 cup semi-sweet chocolate chips
- ¾ cup butter or dairy free margarine
- 1 cup pumpkin puree
- 1 cup sugar
- ¼ cup brown sugar
- 2 tsp. vanilla
- ¾ cup Mama’s Almond or Coconut Blend Flour
- ¼ tsp. salt
- ½ tsp. baking power
- 1 tsp. cinnamon
- 1 tsp. xanthan gum