Two and Half Ingredient Pumpkin Brownies

I gave these two ingredient brownies a try this afternoon and they were pretty good. You can’t taste the pumpkin, they’re just chocolaty fudgy goodness. I added a couple of handfuls of chocolate chips, but chips are optional. Butterscotch or white chocolate chips would be good too. Hmmmmn…


All of the ingredients in this recipe are also available at Aldi. Yay! Cheap “healthy” desert!

pumpkin brownies

– Family sized box of brownie mix (18.3 oz)

– One small can of pumpkin (15 oz)

– 1/4 cup of chocolate chips (optional)

Preheat oven to 350 degrees. Line a 9″ x 9″ baking pan with aluminum foil and spray with cooking spray. Don’t skip this it makes cutting the brownies and clean up so much easier!

Mix the ingredients and spread evenly in the pan.

pumpkin brownies 2

The original recipe at Cookies and Cups called for baking for 25-30 minutes, but the brownies weren’t close to set after 30 minutes. I baked for 37 minutes and they were still pretty loose in the center. More like a pudding like consistency but the outer pieces were fudgy an perfect. I think I’ll cook them for 40-45 minutes the next time.

Since there aren’t any eggs in the batter you can totally eat any of the batter clinging to the bowl or any of the mixing utensils, guilt free. BONUS!

Have used pumpkin before as a replacement for the egg and oil for boxed baking mixes? Did it turn out great?

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