Gluten-Free Brownies

One of the things I am learning about gluten-free baking is exploring more with not using any flour, I’ll admit to feeling stuck in the idea of just using gluten-free flour substitutes but the reality is there are many more grain free options. This recipe comes from reading paleo, whole 30, gluten-free, and other trendy recipes.  At a time when canned pumpkin is available at every grocery store this recipe allows you to bake a sugar free treat or sweet it slightly to your taste. 



  •  2 cups cacao powder, if you can’t get this then you can substitute for cocoa powder
  • 3 cups of pumpkin (or use 2 cans, a total of 30 oz. for a more moist recipe)
  • 1.5 cups of smooth peanut butter (I use a raw, natural one that is not processed, you may need to mix this type before measuring)
  • Not sugar free: use 1/4 to 1/2 cups of raw sugar and/or a natural, gluten-free vegan chocolate frosting
  1. Mix cacao powder and pumpkin in stand mixer till it is well incorporated, then add peanut butter and mix till smooth.
  2. If using sugar, add a little bit at a time until sweetened to taste.
  3. Place batter in a parchment lined pan (I used an 8 by 8 glass dish).
  4. Bake at 350 degrees for 35 minutes. 
  5. If frosting, remove and allow to cool for at least 10 minutes then frost.   

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