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!

2 comments:

  1. Anonymous6:13 AM

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

    ReplyDelete
  2. 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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