Lowfat, 2-ingredient brownies
I wasn’t expecting much when I read about Yum Yum Brownies on Hungry Girl. Canned pumpkin plus chocolate cake mix. Sounded like Thanksgiving mixed with Ghirardelli. Eww. But, I had to give it a try–I mean, there’s chocolate in it. Add to that, I happen to love canned pumpkin–I never had it as a kid so now it seems like almost a delicacy (go ahead, laugh).
Looking online I discovered chocolate-pumpkin desserts have quite a following. I opted for Cookies & Cups version–one family-size box brownie mix and one can Libby’s Pumpkin. That’s it. Well, almost. I tweaked the recipe just a little bit.
A few notes:
- The brownies end up with a fudge-like consistency. Nothing wrong with that! I cut them into squares and put them in the fridge. I think they’re better cold.
- If you didn’t know there was pumpkin in the brownies, you’d wouldn’t guess it.
- My tween loved these brownies–maybe because she convinced me to let her have them for breakfast, “They’re healthy mom, right?”
Prep time: 5 minutes + baking
1 family-sized box brownies (my fav is Duncan Hines)
1 can pumpkin puree
- Preheat the oven to 350 degrees.
- In a large bowl blend together the brownie mix and the pumpkin puree with a hand-held blender. Now, here’s where I had to do a few tweaks–I also added in 1/3 cup chocolate chips and 1 teaspoon chocolate extract.
- Coat a 9″ baking dish with cooking spray.
- Spread the batter onto the baking dish and cook for 20 minutes or until cooked through.