30 October, 2021
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Gluten free chocolate pumpkin brownies
This recipe will make 10 square brownies gluten free and nutritious with the goodness of millets , organic jaggery and seasonal pumpkin. The pumpkin puree in addition to the spices and extra sweetness and softness to the brownies. The brownies are not dry. They are melt into mouth delicacies chocolaty and perfect for Halloween celebration when decorated with chocolate spiders and ghosts.
Ingredients
Dry ingredients
- 1 cup finger millet flour or ragi
- 1/3rd cup cocoa powder
- 1 tsp baking powder
Wet ingredients
- 3 eggs
- 100 gm chocolate
- 75 gm butter
- 1/2 tsp vanilla
- 1/2 cup organic jaggery powder
Pumpkin spice
- 1 small pumpkin roasted and pureed
- 3 eggs
- 1/2 cup jaggery powder
- 1/2 tsp vanilla
- 1 tbsp fine powdered cinnamon, cardamom and cloves
Decoration
- 100 gm white chocolate
- 50 gm dark chocolate
Preparation
Cake batter
- preheat the oven to 200 degrees
- Mix the dry ingredients together.
- Beat eggs together
- melt chocolate in a double boiler.
- Add butter and mix till smooth
- Add vanilla and mix
- Add melted chocolate to the eggs and mix.
- Add powdered jaggery and beat.
- Fold in the dry ingredient in batches and mix till smooth.
Pumpkin spice
- Beat eggs and pumpkin puree together
- Add powdered jaggery
- Add spices
- Add vanilla
- Mix together.
Baking
- Grease a square baking mold.
- line with parchment paper.
- Pour the flour and chocolate mix batter.
- pour the pumpkin spice mix on top of this.
- Mix the layers gently by forming swirls with fork.
- Bake for 45 minutes at 180 degrees
Decoration
- Melt white chocolate and pour on the brownies.
- Cut them into squares.
- prepare dark cholate spiders and top the brownies with them
Small pumpkin 
Pumpkin puree 
Ingredients of glutenfree pumpkin brownie 
Melted chocolate with eggs 
Finger millets and cocoa powder mix 
Finger millet flour mixed with melted chocolate 
cake batter 
pumpkin puree with 3 eggs and jaggery 
Pumpkin puree mixed with beaten eggs and spices 
Freshly baked cake 
Freshly baked cake covered with melted white chocolate 
glutenfree pumpkin chocolate brownies
Print
Gluten free pumpkin chocolate brownies
These are moist fudgy melt into mouth brownies ,gluten free and sweetened with organic jaggery
Prep Time 20 minutes
Cook Time 45 minutes
cooling time 30 minutes
Total Time 1 hour 35 minutes
Servings 5
Ingredients
Ingredients
Dry ingredients
- 1 cup finger millet flour or ragi
- 1/3 rd cup cocoa powder
- 1 tsp baking powder
Wet ingredients
- 3 eggs
- 100 gm chocolate
- 75 gm butter
- 1/2 tsp vanilla
- 1/2 cup organic jaggery powder
Pumpkin spice
- 1 small pumpkin roasted and pureed
- 3 eggs
- 1/2 cup jaggery powder
- 1/2 tsp vanilla
- 1 tbsp fine powdered cinnamon cardamom and cloves
Decoration
- 100 gm white chocolate
- 50 gm dark chocolate
Instructions
Preparation
Cake batter
-
preheat the oven to 200 degrees
-
Mix the dry ingredients together.
-
Beat eggs together
-
melt chocolate in a double boiler.
-
Add butter and mix till smooth
-
Add vanilla and mix
-
Add melted chocolate to the eggs and mix.
-
Add powdered jaggery and beat.
-
Fold in the dry ingredient in batches and mix till smooth.
Pumpkin spice
-
Beat eggs and pumpkin puree together
-
Add powdered jaggery
-
Add spices
-
Add vanilla Mix together.
Baking
-
Grease a square baking mold.
-
line with parchment paper.
-
Pour the flour and chocolate mix batter.
-
pour the pumpkin spice mix on top of this.
-
Mix the layers gently by forming swirls with fork.
-
Bake for 45 minutes at 180 degrees
Decoration
-
Melt white chocolate and pour on the brownies.
-
Cut them into squares.
-
prepare dark cholate spiders and top the brownies with them
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One thought on : Gluten free chocolate pumpkin brownies
A wonderful brownie recipe which is made from ragi. Perfect actually for any occasion and a good way to get kids to enjoy the health benefits of ragi. With eggs and pumpkin puree, definitely must be so soft.