Pumpkin Spice chocolate Brownies (GF / DF)
Ingredients
Pumpkin Layer
- ½ cup coconut sugar
- ⅓ cup coconut oil melted
- 1 cup pumpkin purée
- 2 large eggs
- 1⅓ cup gluten-free all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin spice
- 1½ cups dark chocolate chips
Brownie Layer
- 1½ cups dark chocolate chips
- ⅔ cup coconut oil
- 4 large eggs
- 1½ cup coconut sugar
- ½ cup gluten-free all-purpose flour +2–3 tbsp extra if batter feels too runny
- ⅓ cup cocoa powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F and line a 9x9 pan with parchment.
- Mix pumpkin batter, fold in chocolate chips, and chill while making brownie batter.
- Melt chocolate + coconut oil, whisk in eggs + coconut sugar, then add dry ingredients. Batter should be smooth and slightly thick.
- Scoop layers into pan, alternating pumpkin + brownie until all used up.
- Bake 45–55 min, until set but still soft in the middle. Sprinkle flaky salt