It’s no secret that I love pumpkin, especially when it comes to desserts. Being gluten-free, I’ve always cried a little on the inside whenever I walk by a local bakery during the holidays – seasonal baked goods are my favourite. So, I decided to try making my own gluten-free pumpkin swirl brownies! In my opinion, pumpkin and chocolate is a match made in heaven.
For these brownies I adapted a recipe I found on Betty Crocker’s website and converted it to a gluten-free version, and the results did not disappoint – they’re fluffy, gooey and ridiculously delicious. Not only that, but I found the recipe to be pretty easy! (Although a bit messy and time consuming.)
If you’re into pumpkin or seasonal desserts, you need to make these brownies either for yourself, or your next holiday party.
Gluten-free Pumpkin Swirl Brownies
- 3 oz softened cream cheese
- 1/4 cup sugar
- 1/4 cup canned pumpkin
- 1 tbsp Robin Hood all-purpose gluten-free flour
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- 1 egg whites reserve yolk for brownie batter
- 1 box Betty Crocker™ gluten-free brownie mix
- 1 egg yolk
- Water and vegetable oil as called for on the brownie mix box
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan.
- Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
- Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Store covered in refrigerator.