Pumpkin Brownies

Our family has had such a busy fall. We have had so much fun attending weddings, traveling, meeting with friends and enjoying all that fall has to offer us. I’ve found a great recipe that I can cook in a morning without much work on my part to bring along with me when I need a dish to share. This might be one of the best brownie recipes I have in my arsenal of dessert recipes. It has a different texture than most brownies so if you are looking for a traditional brownie recipe this one might not be the right fit. If you are looking for something thick, a little chewy and crazy moist you are in luck.

This recipe can be two ingredients or three depending on your tastes. Since it is fall and pumpkin spice is the flavor of the moment feel free to add ½ tsp – 1 tsp of pumpkin seasoning to the brownie mix. The flavor of the pumpkin spice isn’t overpowering at all but it adds a nice subtle depth of flavor that makes these brownies extra special. Add a little more umpfh by frosting these bad boys before cutting. I just happened to have half a can of butter cream frosting in the fridge and it really made the brownies look beautiful.

Make these for your friends and family. Share them. Eat them yourself. Feel slightly less bad about these because they are made with pumpkin instead of oil.

Enjoy!

Family Size box brownie mix (for a 9x13 pan)

15 oz. pumpkin puree

Preheat oven to 350. Line a 9x9 pan with foil and spray lightly with cooking spray. In a bowl mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 25-30 minutes until set.

Let cool completely. Frost if desired.

http://cookiesandcups.com/2-ingredient-pumpkin-brownies/#_a5y_p=2321375