Some of the best recipes are ones you never intend to make. I started out yesterday wanting to create some beautiful strawberry meringues I pinned recently (I always try and have one gluten free dessert around in case of a sugar attack). I got out my egg whites brought them to room temperature and then went to my spice cabinet for cream of tartar. No can do – all out! I was so bummed and I was clearly not going back to the grocery store. So I regrouped and realized I had Hershey’s Special Dark Cocoa on hand. Sweet! I was going to make gluten free dark chocolate frosted brownies.
While the brownies were in the oven, my son got home from school and begged me not to frost them. I’m not sure what’s so wrong with frosting, but I thought if I gave the frosting a little twist he might come on board the frosting train. With October being two days away and half a can of pumpkin puree in the refrigerator, it was a no brainer.
Therefore, gluten free dark chocolate brownies with pumpkin frosting! I’m so glad my son challenged my recipe, because these are the best darn brownies I ever had and Jake loved them too. Using Hershey’s Special Dark Cocoa gave the brownies a deep dark brown color, almost black. The contrasting light orange pumpkin frosting helps create the perfect Halloween treat. The slight bitter flavor of dark chocolate works perfectly with the creamy pumpkin frosting. This recipe is definitely a keeper!
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Gluten Free Dark Chocolate Brownies with Pumpkin Frosting
Yield: 8 to 10 brownies
- Gluten Free Chocolate Brownie Recipe - (substitute dark chocolate cocoa powder for regular and omit sea salt)
- 1/4 cup butter, room temperature
- 1/4 cup pumpkin puree
- 2 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- In a medium bowl cream butter and pumpkin with an electric mixer. Add pumpkin pie spice and powdered sugar and mix until frosting is light and fluffy.
- Pipe or spread frosting onto cooled brownies.