Tuesday, October 1, 2013

Two-Ingredient Pumpkin Brownies ***

Oh wow.  I found this one on Pinterest earlier this week, and I just knew I had to make it.  I love brownies and pumpkin, so I was dying to see how well they combined.  They were delicious.  The texture is very strange.  It's kind of like a dense, moist pudding.  The slices separate and hold together easily, though.  I tried the OP's suggestion of lining the pan with foil, and it worked really well for me.  I didn't bother with the frosting, since I wanted to get the full effect of the brownies themselves.  You can't really taste the pumpkin, but you get a whiff of it every now and then.  I did use a 9x13 pan, since I prefer more brownies over thicker brownies.  It makes them last just a teeny bit longer.  :-)  Overall, this was definitely a winner for us, simply because of how easy and yummy it was.

(luckymommyto2boys ~ Amy ~ Cookies and Cups)

1 "Family Size" box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
Frosting - optional:
     1/2 cup butter
     2 cups powdered sugar
     1/4 tsp pumpkin pie spice

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.

Cream butter and pumpkin pie spice until smooth.
Turn mixer to low and add in powdered sugar
Turn mixer up to medium and beat until fluffy.
Spread on brownies, if desired.

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