If you don’t tell people about the secret ingredient in these gluten-free brownies, we promise they’ll never guess! These brownies are deep, rich and gooey – just as they should be.
With a delicious swirl inspired by a classic North American pumpkin pie, these rich and fudgy gluten-free chocolate brownies are hiding a secret ingredient that we promise your guests will never guess - if you don't tell them!
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Yields:
16 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
300
Ingredients
FOR THE BROWNIES
200g
unsalted butter, plus extra to grease
200g
dark chocolate (70% cocoa solids), roughly chopped
400g
tin black beans, drained and rinsed
250g
light muscovado sugar
50g
cocoa powder
3
medium eggs
2tsp.
vanilla extract
11/2tsp.
gluten-free baking powder
FOR THE PUMPKIN SWIRL
75g
full-fat cream cheese
175g
pumpkin purée (100% pure), we used Authentic American
75g
caster sugar
1
medium egg
1tsp.
mixed spice
1tsp.
vanilla extract
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a deep 20.5cm square tin with baking parchment. In a medium pan over low heat, melt butter and chocolate until combined. Set aside to cool for 10min.
Step 2Meanwhile, in a small bowl whisk together all the ingredients for the pumpkin swirl, until smooth. Set aside.
Step 3Put the drained and rinsed black beans in the bowl of a food processor, add the melted butter/chocolate mix and process until smooth. Add remaining brownie ingredients with a pinch of salt and process to combine, scraping down the sides a few times with a spatula.
Step 4Scrape 1/2 the brownie batter into the prepared tin and spread to level. Spoon 3/4 of the pumpkin mixture on top, then finish with remaining brownie batter, followed by the remaining pumpkin mix in dollops. Run a knife or skewer through layers gently to marble. Bake for 40-45min until the top feels set to the touch. Cool completely in the tin before cutting into squares.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
