Friday, May 9, 2014

{ Low-Sugar } Pumpkin Brownies

Remember 2-Ingredient Pumpkin Muffins?  This is a similar take, using a brownie mix {in this case, I used a sugar-free mix}.  Quick and easy - these brownies are VERY moist, so keep a napkin handy!






Makes 8 to 12 brownies, depending on how large you want 'em!

1 box brownie mix (I used sugar-free)
1 can (15 oz.) solid pumpkin (NOT pumpkin pie mix)



Preheat your oven to 375 F.
Line a square 9 x 9-inch baking pan with parchment paper and spray with non-stick cooking spray.

Combine the brownie mix and the can of pumpkin, and mix until smooth.

Spread the batter into the prepared pan and bake for 35 minutes. Use a toothpick or cake tester to test for doneness, it should come out clean.

If you need more time, don't hesitate to continue baking at 5 minute intervals until they are done.  {Baking in a humid climate, mine took nearly an hour!}

Cool pan on a wire rack. Now you can lift it out using the parchment paper, and cut it into squares.

* Note: if you are not using a sugar-free brownie mix, use the family sized box, however, you'll still bake them in a 9 x 9-inch pan.



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