Kyle's Gluten Free Chocolate Pumpkin Pie Brownies

I know this sounds crazy, but you can barely taste the pumpkin, if at all, and they are SOOO good.� I live at 6000 ft, so I will try to notate lower elevation modifications.

• 1/4 cup unsweetened cocoa powder
• 1/2 cup Bob�s Gluten Free All Purpose Flour
• 1/2 tsp Xanthan Gum
• 1/4 tsp baking powder
• 1/4 tsp plus 1/16 tsp salt
• 2/3 cup sugar (You can also sub xylitol or�1/2 cup agave: it�ll be a bit�less cakey�with liquid sweetener though!)
• 1 packet stevia (or 1 more�tbsp agave or sugar)
• 1/2 cup canned pumpkin (not the pumpkin pie mix!)
• 3�Tbsp oil
• 2�Tbsp milk of choice (I generally use coconut or rice milk)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup chocolate chips (not optional!)

Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased 8x8 pan. You can double the recipe for a 9x13 pan. Bake for 23-28 minutes at 350 degrees F. At lower altitudes, bake at 325 degrees for 20-25 minutes.� Let cool and frost if desired or eat straight from the pan!

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I just found this forum and the gluten free stuff. I too am gluten free and nightshade free. I've had to relearn how to cook slowly. This sounds really good. Can't wait to try it and your other posted recipe.