GF Moist Pumpkin Brownies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 89.3
- Total Fat: 5.2 g
- Cholesterol: 28.1 mg
- Sodium: 91.2 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.0 g
- Protein: 1.3 g
View full nutritional breakdown of GF Moist Pumpkin Brownies calories by ingredient
Introduction
Bob's Red Mill GF All Purpose Flour has been used. You can substitute regular flour.NOTE**** You can substitue 1/2 cup of crushed pineapple instead of the pumpkin for an equally moist brownie. The calorie count will change. Bob's Red Mill GF All Purpose Flour has been used. You can substitute regular flour.
NOTE**** You can substitue 1/2 cup of crushed pineapple instead of the pumpkin for an equally moist brownie. The calorie count will change.
Number of Servings: 24
Ingredients
-
1/2 cup butter, unsalted
2 squares Baker's semi-sweet baking chocolate
1/2 cup sugar
2 large eggs
1 cup pure pumpkin, unsalted
1 cup All Purpose gluten free flour
1/2 tsp vanilla extract (not flavouring)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Directions
Pre-heat oven to 350.
1. Combine butter and chocolate in sauce pan, and melt over low heat, stirring often.
2. In a bowl, beat sugar and eggs.
3. Add chocolate mixture.
4. Stir in pumpkin.
5. Measure in flour, vanilla, baking powder and soda, and salt. Stir well.
6. Scrape into a greased 9"x9" pan.
7. Bake in oven for 30 minutes.
8. Cool and cut into 24 pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user 1888MICHELLE.
1. Combine butter and chocolate in sauce pan, and melt over low heat, stirring often.
2. In a bowl, beat sugar and eggs.
3. Add chocolate mixture.
4. Stir in pumpkin.
5. Measure in flour, vanilla, baking powder and soda, and salt. Stir well.
6. Scrape into a greased 9"x9" pan.
7. Bake in oven for 30 minutes.
8. Cool and cut into 24 pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user 1888MICHELLE.
