These rich chocolate brownies have a secret–they’re made with just 2 ingredients! Swapping canned pumpkin for the usual eggs and oil produces a brownie that’s fudgy, almost like candy. I like to add an easy chocolate glaze on top (which does increase the ingredient count!) but they’re just as good plain.
Fast and Easy Pumpkin Brownies
When it comes to brownies, homemade brownies will always be best in my book. Forever and ever, amen. But sometimes we might have good reasons to reach for a boxed mix. Maybe we’re missing key brownie ingredients, or short on time, or baking with kids, or just want some dang brownies in our mouths NOW.
Friends, I have been right there with you, and I am here to tell you that it’s okay. We’ll get through this brownie crisis together.
When your next brownie craving strikes, you can get near-instant gratification just by reaching for 2 ingredients in your pantry: a can of pumpkin puree, and a box of brownie mix. These two things are all you need to make supremely dense, fudgy brownies.
Now, I have a problem leaving well enough alone, so I often like to add a simple chocolate glaze on top of my brownies. I knoooooow…this ruins the instant gratification theme. And the “2-ingredient” claim. But the glaze, while tasty, is COMPLETELY optional, and I definitely love the brownies plain as well.
How to Make 2-Ingredient Pumpkin Brownies
- For the pumpkin in this recipe, make sure that you’re using plain pumpkin (aka pumpkin puree), not pumpkin pie filling. The canned pie filling has sugar and spices added as well, and will make the brownies too sweet.
- For the brownie mix, I’m a Ghirardelli loyalist, but you can use whatever mix you have on hand. I like to use a mix that has chocolate chips already added (because more chocolate is better, obviously) but if yours doesn’t have any chips or chunks, consider adding some if you like that sort of thing.
- These brownies don’t actually taste much like pumpkin, so if you want more of a fall flavor, add 1-2 tsp of pumpkin pie spice to the mix as well.
Stir together the pumpkin and the brownie mix in a large bowl. I love that it comes together with just a spatula–no need to haul out the mixer for this one! The batter will be quite thick after mixing.
Spread it evenly in a 9×9-inch pan. I always line my pans with foil, to a) keep them clean, and b) make it really easy to remove the brownies later. It’s much easier to cut neat brownies once they’re out of the pan, too!
Once the brownies are baked and cooled, you can go to town on them! But if you want to make the optional glaze, melt cream and chocolate together, and whisk until smooth and shiny.
This gorgeous glaze, called ganache, is poured on top of the brownies and spread into an even layer. It’s really good, but try not to eat it all before it goes onto the brownies!
Because of the pumpkin theme, and because we’re adorable like that, I added some orange sprinkles onto the brownies. Chopped nuts would also be tasty, or mini chocolate chips.
Once the glaze is set, your brownies are ready to be devoured. They’re good the day they’re made, but honestly, I think this is one of those recipes that gets better after a few days. They just get softer and fudgier as they sit, so don’t be afraid to make them a few days in advance and keep them in an airtight container at room temperature.
More Easy Pumpkin Desserts
- 3-Ingredient Pumpkin Chocolate Chip Cookies
- Classic Pumpkin Chocolate Chip Cookies
- Pumpkin Cookie Bars
- Pumpkin Hot Chocolate
- Pumpkin Chocolate Chip Cake
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