Fall is here and I am yearning for some cold weather comfort. It is a cloudy and crisp morning and I am enjoying another cup of coffee while I talk myself into getting on my bike and heading into work. Planning an afternoon delight is far more appealing. Chocolate is my friend and pumpkin is my current flame. A marriage of the two will surely console my cravings.
For the Chocolate
- 1 package of our gluten free Double Chocolate Brownie Mix or your own favorite
- 2 tbsp water
- 1 cup sugar
- ½ cup butter (or vegetable oil for more heart-healthy brownies)
- 1 egg
Mix well and add the chocolate chips. Pour 3/4 of the batter into a greased 9x13 pan.
For the Pumpkin
- 1 cup pumpkin puree
- 1/2 cup Arrowroot Flour
- 1/2 cup Brown Rice Flour
- 1 egg
- 2 tsp Russian Mulling Spice
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp canola oil
- 1/3 cup Pumpkin Seeds - Pepitas, optional
In a large bowl beat the oil, egg and pumpkin puree. Add the flours, mulling spice, baking powder and salt and beat just until combined.
Pour the pumpkin mixture over the brownie batter. Top with pumpkin seeds. Using a small knife, create a swirling effect. Top with spoon fulls of the leftover brownie.
Bake for 35 to 40 minutes in an oven that has been preheated to 350f. Brownies will be done when the sides start to pull away from the sides of the pan or until a cake tester inserted 1 inch from the side of the pan comes out clean.
More Fall treats:
Photo Credit: Julie Cecchini