Tuesday, October 10, 2017

Pumpkin Brownies

Let the pumpkin shenanigans begin! 

We have had a busy few weeks here of having colds, birthday fun and also still adjusting to the school-life. And since we all need a little bit of chocolate in our lives... brownies are a must! And my son being the birthday boy this time around asked for ice cream sundaes instead of cake. I KNOW! crazy boy?!? I guess having a mom that likes to bake cakes and cupcakes to celebrate is so not cool when you turn 7 :)
And because I also just loving my people with whatever kind of treats they love for their birthday...we settled on making brownies so we could have a place to push in a candle to sing the song and for wishes. So brownie ice cream sundaes we had! I made a homemade caramel sauce and fudge sauce, which I will share soon, but the first and wondrous step was making the brownies, which for this time of year also included a serving of vegetables,  echem... PUMPKIN!!!
Pumpkin Brownie Recipe
{gluten, dairy, egg, soy, nut, and seed-free}

1/2 cup GF oat flour or a good sub for almond flour here if you can handle nuts
1/2 cup of rice flour
1/2 cup of tapioca flour
1/2 cup of potato starch
1 cup of coconut palm sugar
1/3 cup of cocoa powder

1/2 ts. of baking soda
1/2 ts. of baking powder
1 ts. of sea salt

3/4 cup of organic coconut oil
1 cup of Enjoy Life (or other vegan) chocolate chips (plus 1/4 cup more for sprinkling on top)
1/3 cup of maple syrup
2/3 cup of pumpkin puree
1/3 cup of applesauce (or date puree)
1 ts. pure vanilla

optional: add in a some pumpkin spice blend if you want to play on the pumpkin flavors... Id start with 1 teaspoon, but you could add as much as 2 or 3 ;)

In a large bowl, add in the all the flours and sugar first, and then fold in the wet along with the melted chocolate chips and coconut oil lastly. Whip together well and then pour into a parchment layered 9x13 baking dish or at the least you can use some more coconut oil to rub all over your pan so that it doesn't stick when you are trying to serve up. Spread out the batter evenly and sprinkle with an additional sprinkle of chocolate chips. Bake in a 350 degree oven for 25-30 minutes. Let cool for 30-45 minutes before cutting into for best results. This will help the brownies settle and be less messy when cutting into and serving!
Happy PUMPKIN season... another recipe on the docket is some Pumpkin Spice Latte Ice Cream... YES! Just a bite has you swooning over all the pumpkin love you can muster.

Hope you ENJOY and happy baking xoxo

Much love as always!

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