In a recent issue of Redbook magazine, I came across a page of healthy pumpkin recipes from Hungry Girl Lisa Lillien that used canned pumpkin. In the magazine (but not on the website), there was a note for the first two recipes that they could be made gluten-free.
However, for the last recipe, Two-Ingredient Brownies, it was not indicated that it could be made gluten-free. BUT I knew perfectly well that it could be! So I set out to make my own gluten-free version of what I'm calling Fudgy Chocolate Pumpkin Brownies.
If you also read Redbook and also saw this recipe and also need to be gluten-free, then here is how you do it. It's super easy!
All the recipe calls for is a 15-ounce can of pure pumpkin and a box of Devil's Food cake mix. Well, just pick up a can of Libby's Pure Pumpkin and a box of Betty Crocker Gluten-Free Devil's Food Cake Mix. That's right! The Betty Crocker gluten-free line has expanded to include devil's food cake!
You can find the directions for making the brownies at Redbook's website, but it's basically just mixing the pumpkin and cake mix (don't add anything else!), spreading the batter in a sprayed 9x13 pan, and baking for 18 minutes at 400 degrees. (I used a spatula to press the ingredients together instead of stirring.)
These have a cake-y feel to them, which is a little different from traditional brownies. The inclusion of the pumpkin also gives a light and spongey feel and taste. But, luckily for my husband, the brownies don't taste like pumpkin. (He hates pumpkin.) Just yummy chocolate! (He's also not a fan of chocolate.)
What do you think? Will these make an appearance in your fall desserts this season?
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