Pumpkin Fudge Brownies

Many gluten and grain free desserts typically use almond or other nut flours in place of conventional all-purpose flour. ‘Replacement’ flours are quite finicky as they lack gluten and gluten’s distinct properties.

I mentioned gluten in earlier blog posts, but I recognize that some readers may be fairly new to my blog or new to the word “gluten”. Gluten is a protein found in wheat, rye, barley spelt and other related grains. It gives elasticity to dough and helps baked goods maintain their shapes.

Although nut flours are quite versatile, they still require a lot of trying and testing since they do not behave as well as glutenous baked goods. Nut flours also can be expensive, so it may be difficult to utilize them when experimenting with a new recipe. Fortunately, the ingredients I used in this particular recipe behaved perfectly on the first attempt.

I used chestnut flour in this brownie recipe instead of almond flour. However, if you cannot have nuts, then please contact me for a flour-less brownie recipe. If you can tolerate nuts, then you must try these Pumpkin Fudge Brownies.





– 1 cup chestnut flour

-3/4 cup cocoa powder (I used Blommer’s [Mike brought some home from Chicago])

-1/2 cup coconut sugar OR 1/3 cup raw honey

-1/4 tsp salt

-1 tsp baking soda

-1/4 cup oil (hazelnut, coconut, olive oil etc.) or ghee

-1/2 cup pumpkin puree

-6 oz dark chocolate, melted

-1 tsp vanilla

-3 free-range eggs

Preheat oven to 370 and grease a small-medium glass baking dish. Combine dry ingredients in a bowl (chestnut flour, cocoa powder, coconut sugar, salt and baking soda). Then, mix in the remaining wet ingredients. Pour batter into the prepared baking dish. Bake in the oven for 45 minutes. Drizzle with unsweetened sunflower seed butter (or peanut butter if you can handle legumes) and melted dark chocolate.




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