I may or may not have mentioned my love for all things pumpkin.
And I’m sure that I’ve mentioned that I do have a bit of a sweet tooth. I’m still on a mission to cut back on my sugar intake, so I don’t indulge in a lot of desserts or candy. I treat myself occasionally and I have definitely noticed the difference in my overall health.
I’ve also noticed the difference when I go on a bit of a binge. But with this being the season for all things pumpkin, I wanted to try out a brownie recipe. Now, as much as I do like baking from scratch, there are also times that I enjoy the convenience of a boxed mix. Maybe it’s not always the healthiest option out there, but I’m also trying to find a balance between natural living and frugality.
But that’s another story for another post… the point of this post is to share a recipe for delightful two ingredient pumpkin fudge brownies.
I will say first: these are not healthy. They aren’t super, super sweet… but they aren’t healthy.
And I will also say, that yes- I’ve seen the same recipe made with pumpkin puree and pumpkin pie spice, but I wanted to see how it would turn out with pumpkin pie mix. I googled a little, compared the ingredients, not a lot of complex research but enough to satisfy my own needs.
These brownies are moist, fudgy, and delicious.
Even better the next day, I think. And so easy to make because it’s only two ingredients. Plus, since there are no eggs to be found in the batter… *ahem* bakers who may like to taste test or do a little pre-cleaning, you can safely consume this batter before it’s baked into a delicious treat. I wouldn’t recommend eating the whole batch of batter, but a little bit won’t hurt.
Pumpkin Fudge Brownies
- 1 box of your favorite brownie mix
- 1 can of Pumpkin Pie filling
- Preheat oven according to the directions on your box of brownie mix and prepare a 9x9 pan
- In a medium sized mixing bowl, combine the can of pumpkin pie filling and brownie mix
- Pour into the prepared pan and bake according to the directions on the box of brownie mix