Friday, November 08, 2013

Pumpkin Swirl Brownies

Photo from Betty Crocker.com
This past weekend I tried a new recipe: Pumpkin Swirl Brownies</>.  I had been wanting to try this for some time but needed to make it gluten-free.  Of course the obvious and most simple way would be to use a gluten free brownie mix, since the recipe calls for a mix.  I have tried the Bob's Red Mill gluten-free brownie mix in the past and it is good, but I didn't have one on hand.

So I went to my favorite gluten free baking site, The Baking Beauties , and Jeanine had several brownie recipes to choose from.  I picked this one: Gluten-free Brownies</> and it worked out great.  Very easy.  I substituted almond flour for the ground almonds, reasoning that it is essentially the same thing.  This recipe was truly every bit as easy as using a mix, and much tastier.


The brownies went over well at the church potluck on Sunday.  I had cut them smaller than specified to get more servings, and so we did have some left to bring home.  A yummy fall treat!
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2 comments:

  1. Anonymous6:13 AM

    Those sound so yummy.:) I often use almond flour in place of ground almonds. :) It usually works okay.

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  2. Mrs.T3:22 PM

    Yes, it seems to me that almond flour, almond meal and finely ground almonds are all pretty much interchangeable. Works for me!

    The brownies ARE good. I wasn't completely sure how a pumpkin cheesecake layer would be in brownies, but it's actually very good!

    ReplyDelete

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