This recipe for two ingredient pumpkin brownies has been floating around the internet for a while. Last Autumn I jumped the shark and finally made them. All one needs for the recipe is a standard box of brownie mix and a small can of pure pumpkin (not pumpkin pie mix).
I used a 9×9 inch pan in hopes of making thicker brownies, but they still turned out shorter than I prefer. They were very moist with defined chocolate and unmistakable pumpkin flavors. My husband and I thought they were a nice healthy alternative to oil-based brownies, but we did not care for the somewhat stringy texture from the pumpkin puree. To serve, we preferred the brownies heated up in the microwave. On a side note, I can’t help to think that they were missing something (ideally frosting). Then again, adding frosting cancels out the whole purpose of the pumpkin! 😉
- 1 (18.3 oz) box fudge brownie mix
- 1 (15 oz.) can pure pumpkin
- Preheat oven to 350 degrees. Spray a 9x9 inch square cake pan with nonstick cooking spray.
- In a medium bowl, stir together the brownie mix and pumpkin until smooth.
- Pour mixture into prepared pan and smooth out evenly.
- Bake for 35 minutes, or until a toothpick inserted near the center comes out clean.