I can't believe I almost let October pass without posting a pumpkin recipe! These brownies will be equally tasty in November, or December - or anytime.
The recipe is inspired by the apple brownies recipe in Cooking Down East by Marjorie Standish. Bake up a batch for your trick-or-treaters to enjoy today, and be safe out there! This post is also linking up to two delicious recipe parties for the season. Check out the details at the end of this post.
Projected prep time: 15 minutes; Bake time: 40 minutes
1/4 cup salted butter (1/2 stick)
1 cup organic pure cane sugar
3/4 cup pumpkin puree
1 cup green apple, peeled and chopped fine (1 good sized apple is about a cup)
1/2 cup chopped pecans (optional)
1/2 cup, rounded (61 g or 2 1/8 oz.) millet flour
1/2 cup (67 g or 2 3/8 oz.) brown rice flour
1/4 cup (35 g or 1 1/4 oz.) sweet rice flour
1/2 level tsp. baking powder
Scant 1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 cup gluten-free white chocolate chips
Preheat oven to 350 degrees and grease a 7x11-inch pan.
Cream butter and add sugar gradually, then add pumpkin and mix well, scraping if necessary.
Beat egg into mixture until creamy.
Mix in chopped pecans if using, then apples.
Sift flour together with baking powder, soda, salt and cinnamon. Mix into pumpkin/apple mixture.
Fold white chocolate chips and pour mixture into pan.
Bake at 350 degrees for 40 minutes.
Place pan on wire rack to cool. These brownies taste best when completely cooled.
And to add to the festivities today and the upcoming season, I'm linking this post up to two delicious recipe parties! T.R. over at No One Likes Crumbley Cookies is hosting a pumpkin party blog hop #pumpkinparty and EA Stewart over at The Spicy RD is hosting #applelove recipes. Be sure to go check out the delicious recipes that T.R., EA and all of the other participants have posted. You're sure to find more than one in each party to satisfy every loved one this harvest season!