Gluten-Free Brownies

Ingredients: (Makes 16)

125 mL gluten free flour
80 mL cocoa powder
1 mL each baking powder and salt
180 mL lightly packed brown sugar
125 mL canned pure pumpkin (not pumpkin pie filling)
60 mL butter, melted
1 egg
5 mL vanilla
80 mL chopped walnuts or pecans (optional)
80 mL mini chocolate chips

Method:
1. Preheat oven to 350°F. Spray an 8 x 8-inch baking pan with cooking spray and set aside.
2. In a medium bowl, combine flour blend, cocoa, baking powder and salt. Mix well.
3. In a large bowl, whisk together brown sugar, pumpkin, butter, egg and vanilla. Add dry ingredients to wet ingredients and stir vigorously until well blended. Fold in nuts and chocolate chips. Batter will be thick.
4. Spread batter evenly in prepared pan. Bake for about 25 minutes, until top feels dry to touch. Cool completely on a wire rack. Cover and refrigerate overnight for best flavor. Cut into 16 2inch squares. These brownies taste great cold!