Bake for 12 to 15 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack. Whisk in sugar until fully incorporated. In a small bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined. Fold in the bittersweet or semi-sweet chocolate pieces. Making the Brownies. Preheat oven to 350°F. Line a 9×9 pan with foil and spray lightly with cooking spray. In a bowl mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely. Instructions. Preheat oven to 350°F and line an 9" x 13" pan with lightly greased parchment paper. . Place the butter and unsweetened bakers chocolate in a microwave safe bowl. Microwave on high for 1 minute, stir and heat in 30 second intervals until completely melted. Brownies. In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. Stir in sugar and vanilla until completely combined. Add eggs one a time, stirring in between until combined. In a small bowl, whisk together cocoa powder, cornstarch, and salt. Line a 9×13” pan with foil and spray with nonstick cooking spray. Stir all the brownie ingredients together in a large bowl using a wooden spoon or spatula. Spread in prepared pan and bake 22-28 minutes until a toothpick comes out with just a few crumbs stuck to it. Let the brownies cool completely before frosting. .

fudgy brownies for two