Are you looking for the easiest fall dessert ever? Well, you've found it! These Pumpkin Brownies require literally just two ingredients and are ready for the oven in 2 minutes!
Happy Thursday! So today is September 14th... which is essentially September 15th... which is basically halfway through September. Yes. SO, I have decided it is close enough to fall to post PUMPKIN! Hello, lovaaaah. I am reviving these little beauties from way back in my blog archives because they're just too amazing to stay hidden. These are TWO-Ingredient Pumpkin Brownies! They're ridiculously simple and so yum, and they satisfy both your chocolate and your pumpkin cravings all in one. Let's make them!
As promised - two ingredients. One can of pumpkin and one box of brownie mix. Mix. Pour. Bake. EAT! I'm all for super simple recipes but y'all, it really doesn't get easier than this. Even the non-baker can make these brownies! I've always made them with dark chocolate Ghirardelli mix because I feel like the deep cocoa flavor helps to mellow the pumpkin, but you can use your own favorite. Whatever you do, I highly recommend adding some chocolate chips. There's nothing better than biting into a warm and gooey pocket of melted chocolate! I guess that technically would make these three ingredient brownies but do what you will. 🙂
Can y'all believe at one point I actually thought I didn't like pumpkin? I KNOW. Who am I. Thankfully, I came around and saw the error in my way 😉 If you're not a huge pumpkin person... try it with chocolate! That's the first time I really fell in love with it, and these two-ingredient pumpkin brownies are really no exception. Besides, what better way to get more veggies in your diet than sneaking them in your dessert?
If you're looking for more pumpkin + chocolate goodies {I know you are!}... check out my Pumpkin Chocolate Chip Cookies, Dark Chocolate Pumpkin Roll Cake, Pumpkin Chocolate Chip Bundt Bites, and Spiced Chocolate Cupcakes with Pumpkin Cheesecake Frosting. Happy baking!
- 1 15oz can pumpkin puree
- 1 18oz package brownie mix
- chocolate chips for topping (optional)
- Preheat oven to 325F, and place liners in a muffin tin.
- In a medium bowl, mix together the brownie mix and pumpkin puree. That's it!
- Divide batter evenly among the 12 muffin cavities and top with chocolate chips.
- Bake for 25-28 minutes, until brownies are puffy and the tops appear dry. Enjoy!
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Karly says
These are my kinda brownies! So simple, sweet and pretty too! The perfect quick fix!
valentina says
Thank you, Karly! It really doesn't get any simpler than these!
Hannah says
Hi! These look awesome! I tried making them and they appeared very under-baked. Are they meant to be this way, or did I make a mistake somewhere along the line?
valentina says
Hi Hannah! Thanks for making my recipe! These brownies will stay very soft and chewy but if they seem too under-baked then you can always cook them for a little longer next time. If you're not sure, just test the middle of a muffin with a toothpick - it should come out with just a few crumbs. If it comes out covered in batter then they need to cook for a bit more! Hope this helps 🙂