So we had quite the dramatic weekend around here. All the Pacific Northwest heard about for the last 5 days was the “storm of the century” that was supposed to roll in and destroy everything in it’s path. In reality the storm moved course to the west by about 50 miles and we just had what would have been a bad (but normal) storm for late November- only it came in the middle of October. There was some crazy wind (gusts reached up to 53 miles an hour in our neighborhood) and just tons and tons of rain. We did lose power for part of Friday, but it wasn’t bad- we just went for a nice long walk and lit all of the fireplaces. By the time we started making alternative plans the power came back on! So in the end, just nothing really happened. Remember this story when some time this Winter I tell you that the Seattle weather community tells us there is a big snow storm coming….

Gluten Free Vegan Chocolate Fudge Pumpkin Brownies

So by the way- come join me on Facebook Live today at 1PM PT as I show you how to make One Pot Pumpkin Penne! It’s a 12 minute meal and perfect for weeknights and Meatless Monday!

Chocolate Pumpkin Fudge Brownies- Gluten Free and Vegan from HeatherChristo.com

Ok- onto these brownies. Years ago I made one of the most popular Fall recipes on this site- Chocolate Pumpkin Brownies with all the stuff that I can’t eat anymore. I HAD to recreate these this fall so that all of us staying away from gluten, dairy, eggs, soy and nuts could still get our brownie fix and goodness gracious, these are pretty much to die for. They are so rich and fudgy and the ganache is the perfect topping. I also added some cute Halloween sprinkles, because you know, with only two weeks left until the 31st it’s just about time for all the fun and spooky Halloween treats!

Chocolate Pumpkin Fudge Brownies- Gluten Free and Vegan from HeatherChristo.com

(By the way, look forward to more allergen free Halloween Treats coming soon.)

Chocolate Pumpkin Fudge Brownies –Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • Brownies:
  • 2 cups all purpose gluten free flour (I use Bobs Red Mill all-purpose gluten free flour)
  • 1 ½ cups sugar (I use non GMO beet sugar)
  • ⅓ cup unsweetened dark cocoa powder
  • 1 ½ teaspoon kosher salt
  • ½ cup coconut oil
  • ½ cup pumpkin puree
  • 2 teaspoons vanilla extract
  • ⅓ cup brewed espresso or very strong coffee
  • ½ cup vegan chocolate chips
  • Ganache:
  • ½ cup canned unsweetened coconut cream
  • 6 ounces vegan chocolate chips
  • Sprinkles (optional)
Instructions
  1. Preheat the oven to 325 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. *If you don’t have a pan that size than do a 9x9 baking dish and bake for 35 minutes. If you bake them in an 8x8 pan, than bake for 45 minutes
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder and salt. With the mixer running on low, add the oil, pumpkin puree, vanilla and espresso. Mix in the chocolate chips.
  4. Transfer the dough to the prepared pan and bake at 325 degrees for 25 minutes. Let the brownies cool.
  5. While the Brownies are baking make the ganache:
  6. In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the brownies finish baking and cooling to room temperature.
  7. Cut the brownies into desired sizes and then spoon the ganache on top of each one (it is too messy to ganache everything and then cut). Add sprinkles if desired!

 

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So we had quite the dramatic weekend around here. All the Pacific Northwest heard about for the last 5 days was the “storm of the century” that was supposed to roll in and destroy everything in it’s path. In reality the storm moved course to the west by about 50 miles and we just had what would have been a bad (but normal) storm for late November- only it came in the middle of October. There was some crazy wind (gusts reached up to 53 miles an hour in our neighborhood) and just tons and tons of rain. We did lose power for part of Friday, but it wasn’t bad- we just went for a nice long walk and lit all of the fireplaces. By the time we started making alternative plans the power came back on! So in the end, just nothing really happened. Remember this story when some time this Winter I tell you that the Seattle weather community tells us there is a big snow storm coming….

Gluten Free Vegan Chocolate Fudge Pumpkin Brownies

So by the way- come join me on Facebook Live today at 1PM PT as I show you how to make One Pot Pumpkin Penne! It’s a 12 minute meal and perfect for weeknights and Meatless Monday!

Chocolate Pumpkin Fudge Brownies- Gluten Free and Vegan from HeatherChristo.com

Ok- onto these brownies. Years ago I made one of the most popular Fall recipes on this site- Chocolate Pumpkin Brownies with all the stuff that I can’t eat anymore. I HAD to recreate these this fall so that all of us staying away from gluten, dairy, eggs, soy and nuts could still get our brownie fix and goodness gracious, these are pretty much to die for. They are so rich and fudgy and the ganache is the perfect topping. I also added some cute Halloween sprinkles, because you know, with only two weeks left until the 31st it’s just about time for all the fun and spooky Halloween treats!

Chocolate Pumpkin Fudge Brownies- Gluten Free and Vegan from HeatherChristo.com

(By the way, look forward to more allergen free Halloween Treats coming soon.)

Chocolate Pumpkin Fudge Brownies –Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • Brownies:
  • 2 cups all purpose gluten free flour (I use Bobs Red Mill all-purpose gluten free flour)
  • 1 ½ cups sugar (I use non GMO beet sugar)
  • ⅓ cup unsweetened dark cocoa powder
  • 1 ½ teaspoon kosher salt
  • ½ cup coconut oil
  • ½ cup pumpkin puree
  • 2 teaspoons vanilla extract
  • ⅓ cup brewed espresso or very strong coffee
  • ½ cup vegan chocolate chips
  • Ganache:
  • ½ cup canned unsweetened coconut cream
  • 6 ounces vegan chocolate chips
  • Sprinkles (optional)
Instructions
  1. Preheat the oven to 325 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. *If you don’t have a pan that size than do a 9x9 baking dish and bake for 35 minutes. If you bake them in an 8x8 pan, than bake for 45 minutes
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder and salt. With the mixer running on low, add the oil, pumpkin puree, vanilla and espresso. Mix in the chocolate chips.
  4. Transfer the dough to the prepared pan and bake at 325 degrees for 25 minutes. Let the brownies cool.
  5. While the Brownies are baking make the ganache:
  6. In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the brownies finish baking and cooling to room temperature.
  7. Cut the brownies into desired sizes and then spoon the ganache on top of each one (it is too messy to ganache everything and then cut). Add sprinkles if desired!