It’s blustery and cold and crisp and awesome outside. It even rained today. RAINED! I had to put socks on because my feet were too cold! These are monumental things! Ok, don’t judge me.
So Wyatt and I are snuggled beneath a mound of blankets and I’m eating my second delicious fudge-y gooey pumpkin brownie. These things are fantastic. Made even more fantastic by how insanely simple they are to make, giving you way more time to cozy up with a quilt in front of Love Actually.
1 (15 oz.) can of pumpkin
1 (family size) box of brownie mix
No there’s no typo there – just the two ingredients. That’s all. I told you these were easy!
Pre-heat your oven to 350 degrees. Now, just plop the canned pumpkin in a bowl of brownie dry mix, stir it all up until smooth, and pour into a greased baking pan. Using a 7×11 inch pan, bake for 35-45 minutes, or until a toothpick comes out clean. Let them rest until until just barely warm, then slice ’em up and chow down!
Be aware that these are not your typical brownie.!Replacing the eggs/oil/butter/etc with canned pumpkin makes these brownies more dense and fudge-y than normal. But in my opinion, the fudgier the better – so party on!