Ingredient Pumpkin Brownies
These rich chocolate brownies have a secret they're made with just 2 ingredients! Swapping canned pumpkin for the usual eggs and oil produces a brownie that's dense and fudgy, almost like candy. I like to add an easy chocolate glaze on top (which does increase the ingredient count!) but they're just as good plain.
Fast And Easy Pumpkin Brownies
When it comes to brownies, homemade brownies will always be best in my book. Forever and ever, amen. But sometimes we might have good reasons to reach for a boxed mix. Maybe we're missing key brownie ingredients, or short on time, or baking with kids, or just want some dang brownies in our mouths NOW.
These rich chocolate brownies have a secret--they're made with just 2 ingredients! Swapping canned pumpkin for the usual eggs and oil produces a brownie that's fudgy, almost like candy. I like to add an easy chocolate glaze on top (which does increase the ingredient count!) but they're just as good plain.
Prep Time: 5 Mins
Cook Time: 30 Mins
Total Time: 35 Mins
Servings: 12 Brownies
Ingredients
For The Brownies:
15 oz can pumpkin puree (not pumpkin pie filling)
1 box brownie mix I use Ghirardelli
For The Optional Chocolate Glaze:
6 oz chopped semi-sweet chocolate (about 1 cup chopped)
1/3 cup heavy cream
Instructions
1. Preheat the oven to 350 F. Line a 9x9-inch baking pan with foil, and spray with nonstick cooking spray.
2. In a large bowl, combine the pumpkin puree and brownie mix. Stir with a spatula, just until moist and well-combined. If your brownie mix does not have chocolate chips, you may want to stir in a few handfuls of chocolate chips as well.
3. Bake at 350 F for 30-33 minutes, until just set and a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not over-bake!
4. If you want to enjoy them plain, cool them to room temperature, then slice and serve. If you want to glaze the brownies, leave them in the pan to cool to room temperature.
0 Comments