It’s fall, and therefore baking does not equal having to crank up the AC to account for the oven usage, and well, pumpkins are out, and chocolate is good for any season, and sweets are apparently calling my name…
So what could be better than a batch of pumpkin brownies?! Well, that is unless you are severely allergic to wheat – then your host has a great excuse to make two sweets! This is the case with my wonderful father-in-law. We generally make him rice crispy treats, however I felt it was time for a twist, and found an insane recipe to take those crispy treats to an entirely different level.
But first, the pumpkin brownies – my daughter’s absolute favorite:
Ingredients:
1 Cup Pumpkin Puree
1 Cup Oil
4 Eggs
3/4 Cup Brown Sugar
3/4 Cup White Sugar
1 teaspoon Vanilla
2 Cups Flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chocolate chips
Directions:Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin, oil, sugars, vanilla and eggs. Mix well. Add remaining dry ingredients and stir until well combined. Add chocolate chips and stir. Pour into a greased 9×13 inch pan and bake for 30-35 minutes.
Now for the wheat-free dessert – I have lately been loving the Pioneer Woman and her recipes, and this recipe did not disappoint – I mean, nutella, chocolate, nuts, a la rice crispy treats, it’s the most decadent rice crispy treat I have ever had and can be found here: http://thepioneerwoman.com/cooking/2012/10/nutella-krispie-treats/
