double decker chocolate pumpkin brownie bars // gluten free, dairy free

Double Decker Chocolate Pumpkin Brownie Bars - gluten and dairy free

Today’s recipe might seem mildly insane because of it’s insanely long title, so I thought we’d take it step by step:

Double Decker Chocolate Pumpkin Brownie Bars - gluten and dairy free

Double decker. Well, that’s because there’s two layers of each flavour to make these chocolate pumpkin brownie bars doubly delicious.

Chocolate. So no, these actually don’t contain any chocolate… (sorry!) I used raw cacao instead. Right now you’re probably thinking: Oh, so she’s one of those foodies. The reality is, raw cacao reminds me of dark chocolate more than anything, and is perfect for adding an intense chocolate flavour. It’s also not processed at high temperatures and maintains all of dark chocolate’s well known antioxidants in powder form. But if cost or sourcing is an issue, regular cocoa can easily be subbed.

Pumpkin. Chocolate and pumpkin? It might sound ‘interesting’, but it’s more like ‘oh my god this is the most amazing morsel I have ever put into my mouth before’. But don’t take my word for it; if you don’t believe me, make these for yourself!

Brownie. These are fudgy, dense, rich, and gooey. And that satisfies the brownie prerequisites for me.

Double Decker Chocolate Pumpkin Brownie Bars - gluten and dairy free

Oh, and lastly bars mostly because I just really needed something to tie all that other jargon together.

Maybe it’s superfluous, but double decker chocolate pumpkin brownie bars are exactly what these are, so that’s exactly what I’ve elected to call them.

Double Decker Chocolate Pumpkin Brownie Bars - gluten and dairy free

On blogging

Blog posts probably shouldn’t just be about the food, but about the blogger behind the food. First you heard all about today’s recipe for chocolate pumpkin brownie bars – sorry, double decker chocolate pumpkin brownie bars – now it’s time to hear a little bit about me.

This week’s discoveries:

-a new way to study (not quite as pretty as this), making mind maps outside, utilising our paving as a giant chalkboard

-also my favourite skincare brand and eliminating dairy is preventing breakouts (hooray!)

-and finally: for some reason I have a really strong urge to make an insanely tall cake (perhaps not quite this tall!) with all the trimmings. Just because I can. I’m thinking four to six layers, something not-too-sweet and slightly spicy, with a thick coating of buttercream, fruity filling and pretty toppings. 

Love, your author who’s currently craving cake but only has chocolate pumpkin brownies on hand, Rosie.

double decker chocolate pumpkin brownie bars // gf, df
Serves 18
Decadent chocolate and spicy pumpkin are combined for these gluten and dairy free bars, which are double decker for double the deliciousness
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
pumpkin layer
  1. 250g pumpkin, chopped
  2. 210g rolled oats
  3. 80g brown sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon bicarbonate soda (baking soda)
  6. 1 1/2 teaspoons cinnamon
  7. 1 teaspoon nutmeg
  8. 1/2 teaspoon ginger
  9. 1/2 teaspoon cloves
  10. 100g coconut oil, soft
chocolate layer
  1. 140g coconut oil, melted
  2. 5 eggs, at room temperature*
  3. 110g coconut sugar
  4. 100g raw cacao powder
  5. 50g coconut flour
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Instructions
  1. Preheat the oven to 180 C, then grease and line a 15 x 25 cm tray** with baking paper.
  2. Steam the chopped pumpkin in the microwave or on the stovetop for 2-5 minutes or until really soft. Set aside to cool slightly.
  3. Add the oats to the bowl of a food processor and pulse until a coarse flour forms. Add the oat flour to a bowl with the remaining dry ingredients and whisk to ensure there are no lumps of brown sugar.
  4. Add the pumpkin to the bowl of the same food processor (don't bother cleaning it) with the coconut oil and puree until smooth. Pour into the dry ingredients and stir until well combined, then set aside.
  5. Whisk together the coconut oil and eggs*. Add the coconut sugar, cacao powder and coconut flour and mix until well combined. A thick, shiny dough should form.
  6. In the prepared tray, spread half the chocolate dough over the base. Use a knife to press out. Top with half the pumpkin mixture, and repeat. Don't worry if there are swirls - use your artistic licence!
  7. Bake for 25 minutes until the edges are golden and the centre is firm. Cool completely in the tray, then transfer to the fridge to set before slicing. These bars are best stored in the refrigerator in an airtight container and last 3-4 days, or freeze for snacking.
Notes
  1. *It is very important the eggs are at room temperature or the coconut oil will solidify. If this happens, transfer the eggs and oil to a saucepan and gently heat on the stove until melted. Let cool before adding the other ingredients.
  2. **I used a glass baking dish, but a deep, rectangular cake tin would also work.
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3 comments

  1. these plus ur pecan ginger cookies are my next bake!! how wonderful they look; want them right now. keep it up.

    1. Sounds like a pretty great combination to me Maude! Let me know how they go through my contact form or via a tagged Instagram post if you do. Enjoy the baking!

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