2-Ingredient Pumpkin Brownies
These pumpkin brownies turn a box of fudge brownie mix and a can of pumpkin puree into a soft, chocolatey dessert with very little preparation. The pumpkin adds moisture and a subtle earthy sweetness, while the brownie mix supplies the chocolate flavor. Expect a tender, dense texture that can differ from brownies made with the eggs and oil listed on the box.
Equipment
- 8×8-inch baking dish
- Parchment paper
- Large mixing bowl
- Sturdy spoon or spatula
- Silicone spatula
- Toothpick
- Knife
Ingredients
- 18 ounces fudge brownie mix see note
- 15 ounces canned pumpkin puree not pumpkin pie filling
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Mix the pumpkin puree with approximately one-third of the brownie mix until well incorporated.
- Add the remaining brownie mix in portions, mixing until a thick, evenly combined batter forms.
- Transfer to the prepared dish and spread evenly with a silicone spatula.
- Bake for 28–32 minutes, until the edges are fully cooked. Test the center with a toothpick and allow a few extra minutes if wet batter remains.
- Cool for at least 10 minutes, then slice into 9 squares.
Notes
Mix-size: A box of fudge brownie mix ranging from 17 to 18.5 ounces can be used.
Timing clarification: The supplied total of 40–42 minutes does not account for the full minimum cooling period. The total above includes the listed preparation, baking, and 10-minute cooling times.