Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups gluten-free flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 2 ounces dark chocolate (or semi-sweet chocolate chips)
  • 1/2 cup melted coconut oil
  • 4 eggs
  • 3/4 cup pumpkin puree ((canned is fine too))
  • 1 cup pure maple syrup
  • 2 tsp vanilla extract

Instruction

  • Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
  • In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
  • Melt the chocolate and the coconut oil in a small pot over low heat. Set aside to cool slightly.
  • In a large bowl, combine eggs, pumpkin puree, maple syrup, and vanilla. Add the melted chocolate mixture and stir to combine well.
  • Add the dry ingredients to the wet ingredients and mix well. Transfer the batter to the baking pan.
  • Bake for 25 to 30 minutes, or until they’re set and a toothpick inserted in the center comes out with little bits of brownie stuck to it. The top of the brownies should still be a bit shiny in the center of the pan.