On Tuesday I posted a recipe for Gluten-Free Pumpkin Brownies and now here’s the chocolate chip version!
If you are tired of using rice flour in your brownies, try these out. The mixture of oat and buckwheat flour plus roasted pumpkin (or sweet potato, if you prefer) is the right combination to make a rich, dense, chocolaty brownie…like this one:
Gluten-Free Chocolate Chip Brownies, makes 16 squares
Ingredients:
3/4 cup mashed roasted pumpkin, pumpkin puree, or mashed roasted sweet potato
1/4 cup chopped dates
1/2 cup canola oil or melted coconut oil
1 egg, beaten
2 teaspoons vanilla
1 cup oat flour
1/4 cup buckwheat flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cocoa powder
1/2 teaspoon instant espresso powder (such as Medaglia D’Oro)
1/4 teaspoon salt
1/2 cup gluten-free semisweet chocolate chips (such as Ghiardelli) or pecans, or both
Directions:
Combine roasted pumpkin or sweet potato with chopped dates. Cover and refrigerate least 2 hours so dates can absorb moisture from the pumpkin.
Preheat oven to 350 degrees F. Line an 8″x8″ pan with foil, allowing 2″ of overhang on sides. Coat with cooking spray and set aside.
In a medium-sized bowl combine wet ingredients (pumpkin through vanilla). Set aside.
In a large bowl mix dry ingredients (except chocolate chips) with a whisk. Make a well in center and pour in wet ingredients. Mix until combined.
Pour into prepared pan and sprinkle with chocolate chips or pecans, patting lightly with fingers to set the chips into the batter. Bake for 25-27 minutes, center will still be moist when tested with a toothpick.
Cool for 10 minutes and cut into 16 pieces. Store in an airtight container for up to 3 days in the fridge or tightly wrap with plastic wrap and foil and freeze for up to a month. Enjoy!
November 7, 2012 at 16:06
This looks great! I’d love to try this combination of flours, and I like the idea of using pumpkin to make brownies dense and chewy.
November 8, 2012 at 13:42
I hope you give it a try, and although the pumpkin works just fine, I’m thinking sweet potato might be better with the chocolate flavor. I’m experimenting with GF baking, so coming up with this combination made me pretty happy, especially since several rice-based GF cake recipes didn’t turn out so great for me.
November 23, 2012 at 11:25
These look mighty good, like the idea of pumpkin!
November 23, 2012 at 12:33
Thank you, they were delicious! :)