EASY PUMPKIN BROWNIES | Vegan + Gluten-Free


Today, I’ll show you how to make a Vegan Pumpkin Brownies. This recipe recipe is super simple to make and always turns out great.
FULL RECIPE: http://bit.ly/2dz7Qxo
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I love making healthy vegan desserts. After trying these pumpkin brownies for the first time, I keep coming back to this recipe because of its simplicity and awesome taste. Definitely try the brownies with my chocolate sauce. The combination is the bomb.com!!!
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PRODUCTS USED:
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2. Square Baking Pan: http://amzn.to/2dwIfW6
3. Bob’s Red Mill Brown Rice Flour: http://amzn.to/2dvqeYO
4. Bob’s Red Mill Almond Flour: http://amzn.to/2dN20MF
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20 comments

  1. So I did have to mix in some almond milk because the batter was too dry, and the top overbaked a little even though my toothpick wouldn’t come out dry, but overall for how healthy they are, I really like these!! It was a little more time consuming to make work than anticipated, but it was a decent way to use the half a can of pumpkin I had leftover in the fridge from baking muffins. :)) Thanks!!

  2. Just made them! I added the almond flour and brown rice flour together and just used 1 3/4 cups of gluten free flour. I followed the exact recipe but there were way more dry ingredients than pumpkin mixture, so it was way too crumbly. I added more maple syrup and pumpkin until it looked like yours. I just tried them and they are yummy! Super fudgy

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