I first made this recipe while teaching a high school cooking club class, and it was a huge hit. You can use gluten-free candy from your Halloween bowl to come up with lots of decorating ideas. And the kids will never notice you slipped a little healthy pumpkin into the brownie mix.
Cook’s tip: This recipe results in a very fudgy brownie. If you prefer a more cakelike consistency, omit the pumpkin and follow the box instructions. You can also use premade gluten-free brownies.
- 1 box gluten-free brownie mix
- 15 ounces pumpkin puree, fresh or canned
- ²⁄3 cup chocolate icing
- Gluten-free Halloween candy for decorations
Combine the brownie mix with the can of pumpkin and mix well. (There is no need to add the egg or oil the recipe on the box calls for.) Bake according to the package instructions. Cool the brownies completely and top with the icing. Use gluten-free candy and decorations to make a spooky scene. For example, cookies make great tombstones, and green sugar can be used for grass.
Calories: 340, Carbohydrates: 71 g, Protein: 2 g, Fat: 6 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.