It’s one of those weekends–rainy, gray, and a smidge chilly. Perfect mountain weather, if you ask me. Well, by mountain weather I mean staying inside and looking out at the mountains weather. And when you’re inside looking at the mountains and listening to the rain tap down on the roof it’s the perfect time to make a batch of brownies.

Thankfully Lindsay over at Happy Herbivore had an autumn brownie itch to scratch and just posted this recipe for pumpkin swirl brownies. I’d made a similar batch last year, but this time I knew I wanted the brownies to be thick, cakey, super pumpkiny, dark dark dark, and gluten free. I was also too lazy to swirl the brownies, just combined everything together in one bowl, but wow, these suckers are good all mashed up like that–exactly what I needed for a blanket wrapped, porch sitting, coffee drinking rainy day.

Dark Chocolate (Gluten Free!) Pumpkin Brownies

adapted from Happy Herbivore

4 oz semi sweet baking chocolate
1-15 oz can pure pumpkin
1 c unsweetened applesauce
2/3 c plain soy yogurt
1 tbsp vanilla extract
1 c raw sugar
1 c light brown sugar
1 1/2 c all purpose gluten free flour
1/2 c cocoa powder
1 tsp baking powder
2 tbsp pumpkin pie spice
1/2 tsp granulated salt

In a double boiler (or in a makeshift one created by placing a frying pan over a pot of boiling water), melt the chocolate. Set aside to cool.

Preheat the oven to 350.

Meanwhile, in a large mixing bowl, combine the pumpkin, applesauce, yogurt, melted chocolate, vanilla, and sugars. In another bowl, combine the flour, cocoa, pumpkin pie spice, baking powder, and salt. Whisk the dry ingredients into the wet ones and combine (no lumps!).

Oil an 8×8 baking dish and spoon the brownie mixture into the dish. Smooth out the top with a spatula.

Bake 1 hour to 1 hour and 15 minutes, until a knife inserted into the middle comes out clean and the sides of the brownies have peeled away from the baking dish sides.

Allow to cool 15-30 minutes before slicing!

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