Ingredient Pumpkin Brownies Delicious

Ingredient Pumpkin Brownies Delicious

Ingredient Pumpkin Brownies Delicious

This rich chocolate brownie has a secret – made with only 2 ingredients! Replacing canned pumpkin with eggs and regular oil produces a dense and fudgy brownie, almost like candy. I want to add an easy layer of chocolate on top (which increases the amount of ingredients!) But they are just as good.

Prep Time: 5 Mins

Cook Time: 30 Mins

Total Time: 35 Mins

Ingredient Pumpkin Brownies Delicious


For Brownies

  • 15 ounces of pumpkin puree (not pumpkin filled pie)
  • 1 box of mixed brownies I use Ghirardelli

For Optional Chocolate Locations

  • 1/3 cup thick cream
  • 6 ounces of sweet semi-chopped chocolate (about 1 cup of chopped)


  1. Preheat the oven to 350 F. Cover a 9×9 inch pan with foil, and spray it with non-stick spray.
  2. In a large bowl, mix pumpkin puree and brownie mixture. Stir with a spatula, only until moist and well combined. If your brownie mixture doesn’t have chocolate chips, you might want to stir in some chocolate chips too.
  3. Bake at 350 F for 30-33 minutes, until it is adequately adjusted and a toothpick inserted into the center comes out with only a few wet crumbs attached. Don’t over-bake!
  4. If you want to enjoy it, cool it to room temperature, then cut and serve. If you want to make brownie glaze, leave it in the pan to cool to room temperature.
  5. Mix chopped chocolate and cream in a microwave-safe, microwave bowl for 45 seconds, and stir well. If the chunks of chocolate remain, microwave in brief bursts, whisk each time, until the glaze is shiny and smooth.
  6. Pour the glaze onto the baked and cold brownies, and spread them evenly on the layer. If desired, spread the sprinkles along the top of the glaze.
  7. Chill the brownies until the glaze is set, then cut into small squares to serve. Brownies can be stored in an airtight container for 5 days at room temperature, or up to 2 weeks in the refrigerator.

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