Last fall I saw a few bloggers post about two-ingredient pumpkin brownies, which only requires a box of brownie mix and a can of pumpkin. I was skeptical but finally decided to try it out this year except I added in a couple more ingredients such as cinnamon, frosting and pumpkin spice M&M’s I found at Target.
Be warned, if you do not like dense fudgy brownies these are not for you. But if you do then stick around and stay awhile! As you can see from the pictures of these brownies, they are so fudgy that they actually look like fudge. I also think that the additions made them taste a little more like pumpkin than they would have otherwise. They really are a great way to make a slightly healthier Halloween treat!
Speaking of Halloween, while snapping photos of these brownies on my porch I spied a huge spider in the top corner of my porch, resting on an approximately 3-foot wide web spanning from the roof to the handrail. Commence freak out! His/her abdomen was about the size of a nickel. Add a head and legs and you’ll understand why I quickly snapped these photos and ran inside.
No I did not attempt to kill it, because when it comes to bugs, I don’t like feeling when I kill them and when they are that big that’s exactly what will happen. Besides, the spider was basically floating in the air on the web so it would’ve been hard to squash without catching it first. Who has a flame thrower I can borrow? I don’t think my kitchen torch will cut it.
In the meantime, thanks for the Halloween decorations?
Two years ago: Peanut Butter Hot Chocolate with Oreo Crumbs
PUMPKIN SPICE BROWNIES
Makes 16 brownies
Ingredients:
1 Family Size box (19.5 oz.) brownie mix (I chose a box with a frosting packet included)
1 (15 oz.) can pumpkin puree
1 tsp cinnamon
1/2 cup M&M’s Pumpkin Spice
Directions:
- Preheat oven to 350 degrees. Line an 8×8 or 9×9-inch pan with parchment paper, with overhanging sides, and spray lightly with cooking spray.
- In a bowl mix together brownie mix, pumpkin, and cinnamon until smooth.
- Spread batter evenly into prepared pan and bake for 25-30 minutes until set.
- Let cool completely. Frost if desired and sprinkle with M&Ms. Cut and serve.
Source: Adapted from Cookies & Cups and Honey Bear Lane.
9 comments
Dense and fudgy is exactly what I want in a brownie
Dense and fudgy is exactly what I want in a brownie!
These look great!! Such an awesome brownie :)
Erin, based on your description your spider was probably a gravid garden spider. They are one of the few kinds of spiders I like because basically they don’t move fast, or toward you. The just sit in their webs. Totally unlike the spider experience I had this morning out in the desert: I was trying to photograph it, and it kept coming toward my foot, no matter how much I moved away from it. It was a small one, probably less than half an inch long. Even as a life-long naturalist I just can’t enjoy spiders, except garden spiders. I think it has to do with being taken by surprise?
A couple of my friends have made those pumpkin brownies (2 ingredients only), but if I ever make them I would definitely do your version – or at least add the cinnamon. I don’t dare go looking at Target for candy… :-)
What IS it with pumpkin? Why is it that everyone seems to be going head over heels for this squash now? It’s available ALL YEAR ’round, so why are people NOW going nutsy over something with some tasteless squash all dolled up with spices? I don’t get it.
It’s available year round in a can but traditionally it’s a fall squash, so it comes out a lot for Halloween and Thanksgiving recipes.
I tried the two-ingredient pumpkin brownies last year and was pleasantly surprised! They were fudgy and so good! I like the additions that you made to the recipe, I’ll have to give your version a try! It looks even more delicious!
Just pumpkin and brownie mix? I love a dense brownie, I should give this a try!
Who in their right mind would not like dense fudgy brownies!? These are insanely awesome.