What I love about these gluten-free brownies is that they are made without nuts, eggs, or dairy, so they are vegan and allergy-friendly. They also have a sneaky serving of pumpkin puree added in, to reduce the need for oil. I like my brownies to be rich and fudge-like, rather than cake-like, and I like to have bites of dark chocolate chips throughout, for a nice contrast of textures and flavors.
Adding a some dark chocolate does add some refined sugar to this recipe, unless you use a chopped dark chocolate bar that is naturally sweetened, like the kind by Eating Evolved (which are made with coconut sugar). For a sugar-free add-in, try using some crunchy cacao nibs or some chopped walnuts, if you can eat nuts.
Because I used pumpkin to replace some of the oil, these brownies still have a hint of cake-like texture, but I think it’s a pretty nice option for those who want a lower-fat brownie that tastes like a “real” one. My husband told me these taste like a brownie mix from a box– and that’s his highest compliment when it comes to brownies. Ha! I hope you’ll enjoy them, too.
Recipe Notes:
I used the 1-to-1 Baking Flour by Bob’s Red Mill, because it’s easy to find in most stores. It contains binders, like xanthan gum, so I’m not sure how this recipe will turn out if you use a different type of flour, though all purpose or whole wheat flour should bake similarly, in theory. If you were to use something like oat flour or almond flour, the results would be very different. I’d recommend starting with my Chewy Paleo & Vegan Brownies or Almond Butter Brownies if you need a grain-free recipe.
— Reader Feedback: Do you have a Fall dessert that needs a healthy makeover?
