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Two-Ingredient Pumpkin Brownies

I saw the other day and knew I had to try it. Two ingredients? Brownies? Sign me up!

In similar fashion as the Three Ingredient Pumpkin Chocolate Chip Muffins I made recently, they don’t exactly taste like their normal counterparts. But if you eat them without expecting a normal-tasting brownie, they are quite yummy. Not anything as good as a regular brownie, but I think if you served them with ice cream and chocolate syrup or frosted them, that would improve the flavor and yummy factor!

Mix ingredients (one can pumpkin & one box brownie mix) together. If you don’t have a brownie mix on hand, you can make your own homemade brownie mix.

Spread into a greased baking pan. I made them in a 9×13 pan, but I’d recommend putting them in a smaller pan since mine were a little (er, maybe a lot) on the flat side.

Bake at 350 degrees for 25-30 minutes, until set. Can frost with , if you like.

Recipe from .

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  • J says:

    So, it is killing me. Did you like them?

    • says:

      As mentioned in the post, they aren’t like normal brownies, but if you approach them with that mindset and don’t expect them to taste like normal brownies, they are quite good. I think they’d be even better with ice cream and chocolate syrup or frosting, though. 🙂

  • Donna Phillips says:

    If you are only after trying to cram more veggies into your diet, try replacing the can of pumpkin with a can of mashed up (blended) black beans (drained and rinsed). Remains one of my favorite ways to do quick (and healthier) brownies.

  • karen b says:

    I have made something similar to this, but instead of the oil added the pumpkin. We really liked them:)

  • Amy f;) says:

    sounds super!

  • says:

    If anyone is looking for a milk and egg free brownie mix, I just posted about Duncan Hines. It contains wheat and is processed in a plant with tree nuts and peanuts.

  • Alice says:

    The original recipe says to use a family size box of brownie mix, which is probably bigger than the box you used, and why yours turned out flat! Try again with either a bigger box of mix or less pumpkin (and a smaller pan). I made these recently and loved it!

  • says:

    I have added “pick up brownie mix and pumpkin puree” to my list of things to do tomorrow!

  • says:

    You can also do this in a scratch brownie recipe. Add the eggs but instead of oil/butter add pumpkin. It works! If you replace 100% of the oil/butter with pumpkin they are a bit more chewy but if your replace just 50% of the oil/butter they will taste just like your regular brownies. I do this all the time with my pumpkin hating home and NO ONE IS THE WISER! it is my trick to sneaking a bit of healthy into their snack (I also replace the white flour with white wheat flour in brownies and again no one notices)

  • jess k says:

    I make these with a “safe” mix brownie for my egg/tree nut allergic son…sometimes I add a tbs. of oil, sometimes not. They aren’t as glossy as a regular brownie, but are easily dressed up with sprinkles, marshmallows, etc…the most important tip I can suggest is make them and let sit (if possible!) until the next day…they magically become glossier and more fudgier!

  • Michele M says:

    My friend gave me a similar recipe that’s good and moist; it’s just 1 can pumpkin, 1 box chocolate cake mix and 1 bag chocolate chips mixed together and baked in a 13×9 pan.

  • ashley says:

    The box says to keep it in for 50-55 mins for a 8×8 pan. Should I keep it in for the 3o mins or for longer?

  • Dineen says:

    With all the cake mix and pumpkin recipes floating around, I wonder if yellow cake mix would make a good blondie?

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