Recipe from Mama Me Gluten Free (dot) com
Projected prep time: 15 minutes; Bake time: 40 minutes
1/4 cup salted butter (1/2 stick)
1 cup organic pure cane sugar
3/4 cup pumpkin puree
1 cup green apple, peeled and chopped fine (1 good sized apple is about a cup)
1/2 cup chopped pecans (optional)
1/2 cup, rounded (61 g or 2 1/8 oz.) millet flour
1/2 cup (67 g or 2 3/8 oz.) brown rice flour
1/4 cup (35 g or 1 1/4 oz.) sweet rice flour
1/2 level tsp. baking powder
Scant 1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 cup gluten-free white chocolate chips
Preheat oven to 350 degrees and grease a 7x11-inch pan.
Cream butter and add sugar gradually, then add pumpkin and mix well, scraping if necessary.
Beat egg into mixture until creamy.
Mix in chopped pecans if using, then apples.
Sift flour together with baking powder, soda, salt and cinnamon. Mix into pumpkin/apple mixture.
Fold white chocolate chips and pour mixture into pan.
Bake at 350 degrees for 40 minutes.
Place pan on wire rack to cool. These brownies taste best when completely cooled.