Gluten-Free Pumpkin Swirl Fudge Brownies

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As a blogger I get lot of offers for me to test and review various products. Some I accept, most I ignore, because that’s really not what this blog is about. But when I was contacted from Jess at Kitch + Table asking me if I would like to taste her new brownie and pizza mixes, I couldn’t say no (because who can say no to brownies, right?). Also, I loved the upbeat and friendly tone of her email and fact that this is her own small business that she is launching. Good, new gluten-free products are a benefit to the whole gluten-free community, so I was truly hopeful that her mixes would be as delicious as her packaging was stylish (very).

Happily, the brownies passed the first test with flying colors (the one where I lick the bowl clean). They were deeply chocolatey, without being overly sweet. To the batter, I added a swirl of rich, pumpkin goodness (because I can never leave anything alone).

They were, in a word, perfect, and everything that I love in a brownie. The center was fudgetastic and the edges were crisp (I’m an edge girl myself). They were amazing with a scoop of ice cream, and I also have verification that they make an excellent breakfast when served alongside a mug of steaming, hot coffee. {blush}

Last night I made their pizza crust too. It filled my home with the most amazing “pizza place” aroma…you know the one that’s been missing from your life since you went gluten-free? I topped it with sliced tomatoes, spicy Italian sausage, mozzarella cheese, and shaved Brussels sprouts. The crust was toothsome (I mean that in a good way), and flavorful and could stand up to my heavy toppings. We were able to pick up the slices and eat them out of hand, which if you have much experience with gluten-free pizza crusts, is a very exciting thing.

I emailed Jess and asked her to speak a little about why she decided to create gluten-free baking mixes. Here is her response…

I worked for a food & nutritional manufacturer for a couple years after graduating from college, and I was always fascinated by the inner workings of the food lab. No real surprise there, since I love to eat. So much so, my mom nicknamed me “the bottomless pit” as a young kid, and twenty years later, it’s still fitting. Around the same time I began working for my family, I briefly worked with autistic children. While it wasn’t a perfect fit, I was exposed for the first time to the GFCF diet which truly piqued my interest. I do not eat a strict gluten-free diet myself, but after researching the diet more in depth, was struck by the lack of tasty options for those who do. I realized there was so much improvement to be made and felt challenged in a real way. So I worked with food R&D trying to perfect a gluten-free vanilla cake mix and, after receiving some incredible feedback from a largely celiac sampling group, expanded upon the line and set out to try my hand at revolutionizing the gluten-free baking mix world. I decided to debut the line with one sweet & one savory but hope to launch the other three products sometime next year (bourbon vanilla cake mix, dutched chocolate cake mix & custom cookie cookie mix).

When I asked her about our biggest concern as celiacs (cross contamination and safe manufacturing practices), she had this to say…

The manufacturer is located in Fairfield, CA. They were recently certified as a gluten-free manufacturer by QAI and therefore, adhere to very strict guidelines when preparing the mixes to prevent cross-contamination. Although the product I have on hand was prepared according to these guidelines, my manufacturer was being audited by QAI at the time of production, and so they were not able to give me certification on this particular lot. The products are also Kosher certified by the Orthodox Union, and use non-GMO ingredients whenever possible.
I am in the process of getting new packaging (basically the same design, but they’ll now be able stand up on their own) and all product packaged thereafter will bear QAI’s gluten-free certified logo. I am SO excited for that.That is very exciting news!The other exciting news is that Jess is going to give away a package of brownie mix and pizza crust mix to one very lucky reader!

To enter, LIKE my Facebook page (if you haven’t already), LIKE Kitch + Table’s Facebook page, and leave a comment below letting us know you did. A winner will be chosen randomly next Friday (December 7th)!

Don’t forget to share the love on Pinterest, Facebook, and Twitter. We gluten-free peeps need to stick together, yes?

UPDATE: GIVEAWAY IS NOW CLOSED! Congratulations to Kelly L!

Oh…I almost forgot to share that delectable brownie recipe with you. Here it is. Enjoy!

Pumpkin Swirl Fudge Brownies
Prep time
Cook time
What could be better than a chocolate fudge brownie? One that's marbled throughout with rich, creamy pumpkin! I used Kitch + Table's scrumptious mix for these, but feel free to substitute any gluten-free mix and prepare the batter according to package directions before proceeding with the rest of the recipe.
Serves: 16 brownies
For the filling:
  • 3 ounces of cream cheese, softened at room temperature
  • ½ cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
For the brownies:
  1. Heat oven to 350 degrees. Grease bottom only of 9-inch square pan with shortening or gluten-free cooking spray. Line pan with parchment paper so that it overlaps the sides. Spray again with cooking spray.
  2. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
  3. In another bowl, add the brownie mix, butter and eggs. Beat until thoroughly combined. (If you are using a mix besides Kitch + Table's prepare according to package directions). Spread ¾ of the batter in pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
  4. Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, then refrigerate for one hour. Remove brownies from the pan by lifting them out with the parchment paper. Cut into squares and serve. Store in the refrigerator.


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  1. Lisa Andersen says:

    I did it! Love this Blog and Kitch + Table 😉

  2. Loreen Soto says:

    I did it! Great photography!!

  3. Shi Davis says:

    I Liked! I love your recipes. Thank you

  4. Jen Hedderman says:

    Like it. I have been working on pizza dough for the last 2 months. A couple ok’s but not what I’m looking for yet. Hoping this is an easy it.

  5. I already like you both!! What a cool prize, I would love to make those brownies, they look amazingly delicious!

  6. My daughter would love, love, love these!

  7. I like both!!! Great giveaway and recipe!

  8. Jasmine W. says:

    I like your’s and Kitch + Table’s Facebook pages!

    These mixes look delish! 🙂

  9. Liked both pages! Those brownies sound amazing! adametzb at yahoo dot com

  10. Susan tanney says:

    Hi! I entered! These sound fantastic!

  11. Susan Tanney says:

    Entered! These look fantastic!

  12. “Liked” both pages

  13. And gave a “like” to both your page and to Kitch + Table (and added you both to my GF FB list and shared this recipe on Pinterest). I’m that excited.

    1. I’m excited too. Thanks for entering and sharing the recipe!

  14. Danielle T says:

    i liked both pages! (fb name is Realia Mazing)

  15. Combo brownies look amazing – can’t wait to try!!!

  16. I liked Kitch & Table’s FB page! Will definitely try making the brownies. Made your Banana Bread today. Delish!!! I used Pamela’s Artisan Baking Mix as I didn’t have the one from Williams-Sonoma. Last time I tried to buy that one, the store was out of it. But I like the Pamela’s products so I thought I’d try the Artisan Mix. It was good!

    1. Hi Colleen,

      So glad you liked the banana bread…it’s our absolute favorite here. I’ve also made it with my own flour blend and it worked perfectly. So glad to hear that Pamela’s works too!

      All the best,


  17. Hey Alison, do you have a GF brownie recipe that you like? I’ve tried several (most recently America’s Test Kitchen) and none of them have been quite right. I want something that has that brownie chewiness – not the cakey kind.

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