Two-Ingredient Pumpkin Brownies

I saw this recipe on Pinterest 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 this simple frosting, if you like.

Recipe from Cookies and Cups.

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Comments

    • 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. :)

  1. 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.

    • Mrs. R. says

      That’s a great idea for a healthy alternative….but beans are a legume/protein, not a vegetable. Still healthier, though!

  2. karen b says

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

  3. 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!

  4. 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)

  5. 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!

  6. 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.

  7. 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?

  8. Dineen says

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