Preheat oven to 350° F. Line a 9x13-inch baking pan with parchment paper.
In a medium mixing bowl, add gluten free flour blend, sugar, cocoa powder, baking soda, and salt, then whisk until combined.
In a large mixing bowl, add oil, vanilla, and pumpkin and whisk together until combined.
Add the dry ingredients to the pumpkin mixture and stir until smooth.
Stir in ½ cup chocolate chips.
Transfer the batter to the prepared pan. Use a rubber spatula to smooth the batter evenly around the pan.
Scatter remaining ½ cup chocolate chips over the top of the brownies.
Bake for 30 minutes or until a wooden pick inserted in the middle comes out with a few crumbs.
Allow the brownies to cool, on a wire rack, for at least an hour before serving.
Notes
Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding ½ teaspoon to the recipe.
When measuring out your gluten free flour blend use the “spoon and level” method. Use a spoon to scoop the flour into your measuring cup and then use the back of a table knife to level off the top. Scooping the flour out with the measuring cup can add more flour than needed in the recipe.
Allow the brownies to cool completely before serving. Brownies that have cooled completely are easier to cleanly cut.