October 5, 2012

Pumpkin Brownies

Today was one of those days!! Thankfully I was able to get some baking & cooking done AND most importantly I was able to get to the store to restock my coffee filters.....this better not ever happen again, I can't get up in the morning to no coffee filters!!

Pumpkin Brownies

1 box Brownie mix, Family size
1 can (15 oz) pumpkin puree, not pumpkin pie mix

Preheat oven to 350F and grease a square baking pan.

Hand mix your pumpkin puree and brownie mix until well incorporated. It will be thick and fudgy looking. Put batter into your prepped baking pan and smooth out the top. 

Bake 45 minutes, check your brownies with a cake tester or toothpick before removing.

Let cool 10 minutes in baking pan before inverting onto a cooling rack (I would not recommend leaving these in the pan to cool because they are very moist and could get soggy).

Verdict: Easy, healthy and SO fudge!! You can't really taste the pumpkin in these (maybe just a hint) but I didn't use any eggs or oil to make them so they are a winner in my book! Did I mention how YUMMY they smelled while they were baking???

1 comment:

  1. EXCELLENT!!! Not only is there only two ingredients that make it is so easy to make it taste is FANTASTIC!!! I'm not a huge chocolate fan but I did enjoy these :-) They were liked by all who tried them!!