How in the world is it already October 8th? Halloween is right around the corner and it’s feeling like fall here in South Carolina today. High of 62°F! Crazy. It was 90°F yesterday, where we were sweating at the beach.
Well, the weather has pushed me to start my fall baking. Yay!
When I saw these 2 ingredient pumpkin brownies on pinterest, I knew I had to give them a try. It was one of those too-good-to-be-true recipes that you’re skeptical about until you try them and they are great!
They literally took me more time to mix together than the oven had time to heat up. I’m always waiting on the oven. What, what! So fast.
Anyway, they are chewy and fudgy, with absolutely no hint of pumpkin. You can always bump up the pumpkin flavor by adding some pumpkin spice, but I’m just fine getting some veggies (Is pumpkin a vegetable?) in my brownies. I’ve loved making brownies out of black beans and zucchini. So tasty!
So, give these a try! I betcha that you have these ingredients already in your pantry! ;D
slightly adapted from Cookies & Cups
- Brownie Mix (18.9 ounce box of your favorite, I used triple chocolate)
- 1 (15 ounce) can organic pumpkin pureé
- 1/2 cup semi sweet chocolate chips
- Preheat the oven to 350F.
- Cover a 6″x10″ (or 9″x9″) with parchment paper. Set aside.
- Combine the brownie mix and the pumpkin. Pour into the baking dish.
- Bake for 30-35 minutes.
- Allow to cool before cutting into squares.
This is just lovely!
These look so incredibly fudgy, how could they not be good?
I have wanted to try these – and yours look so perfect!!
wow, i would not have a problem putting these in my kids lunches. they look amazing!
I love making brownies this way! So easy and semi-healthy! 🙂
these look awesome!!
Love how fudgy these brownies look!
Yay for fall baking!!! I am ready for the weather to stay cool now. No more summer haha. Love these brownies too. So simple and delicious looking 🙂
They look so moist!! Yum.
I just made some Pumpkin Brownies myself! These are so tasty!
Can’t wait to try these…I love sneaky desserts! I have all the ingredients on hand so I might make them for dessert tonight 🙂
I’m so excited about Fall, even though in Hawaii, we aren’t going to get that nice fall weather. It’s the first year that my daughter is really excited about Halloween…we just picked out her costume and we’re going to a pumpkin patch this weekend! I definitely think that once you have kids, the holidays become extra special 🙂
um wow! Those look ah-mazing!
These were good, ain’t gonna lie. And I don’t even like pumpkin.
Yum! I’ve been itching to try these, too. 🙂
I’ve never seen these before, but wow do yours look amazing!! And you seriously cannot beat the simplicity of two ingredients 🙂
Yum! Quick question, but at what stage do you add the chocolate chips? Before baking? On top or mixed in?
I just sprinkled them on before baking. Sorry about that! 😀 Happy Baking!
Just to clarify before I make these: I don’t add the eggs and oil? I just take the box of brownie mix, open it, pour it in the bowl, and add pumpkin to it? Or do I add the ingredients that the brownie mix calls for, plus the pumpkin?
All you do is just mix the dry boxed brownie mix with the pumpkin puree. No other ingredients. Easy peasy! 😀 Happy Baking!
What?! How did I miss these? Happy you included them in your Halloween post! They look SO gooey. Yummy yummy yummy. Happy weekend to you, Caroline. 🙂
I made this for my work and my hubby’s work – and it was a big hit! Thanks for sharing the recipe.
Oh, I’m so glad! 🙂
Does anyone know the total dry measurement (# cups) in an 18.9 oz Brownie Mix? (ie if you dumped the whole mix into a large measuring cup, what would it measure?)
I’m experimenting with a Gluten-free version from scratch, and this info would help out. Thanks!!
I love fudgy brownies! The pic looks awesome, & love your blog.
I love pumpkin and I love brownies but I did not like these at all 🙁 the consistency was weird and spongy. They didnt taste like brownies or pumpkin. My fiancé didn’t like them either.
I’m so sorry you didn’t like them, Amy. The consistency is definitely different. I’d compare them more to a mousse/fudge than brownies. But, if you ask me, they are perfect for a quick chocolate fix when you don’t have a lot of time to mess in the kitchen! 😀
I like these pretty well, although I did notice a distinct pumpkin flavor. I loved that they were simple enough for my toddler to help make. Just a warning: do not overbake these! If you try to bake them until they look like a normal brownie the edges will get hard and chewy instead of fudgy and delicious.
How many calories a serving?
Depending on what kind of brownie mix you use, if you cut them into 20 pieces, it should be around 150 calories per brownie. If you purchase a low fat brownie mix or skinny brownie mix, the calories will be much less. I hope that helps! Great question Shannon!
Mine didn’t turn out… I used a big can of pumpkin- can’t remember how many oz/mls it was- the texture was spongy and you couldn’t taste the chocolate- I even used the Ghiradeli brownie mix from Costco! Not sure what happened 🙁 I guess I “nailed” this one!
Oh dear! I’m sorry to hear that Katie. If you have time, I highly suggest making my all-time favorite brownies Whole Wheat Brownies…and you don’t have to put cookies in the middle like I did, but if you do, you can use whatever cookies you have…even Girl Scout Cookies! 😀 Happy Baking!
I’ve made these and put them in mini muffin pan. Weight Watchers points 2. Makes 36 mini muffins and they freeze well.
What a great tip! Thanks Belinda!