two ingredient pumpkin brownies

October 12, 2012

Now that I’m all riled up from the debate last night…I’m going to TRY not to lose half my readers like I probably did on Twitter.

Apologies if you hated me last night/hate me from here on out. Let’s try to still be friends?

This mayyy help bridge the gap…


If there’s anything that could possibly unite us all as Americans…I think it would be these.


I’m pretty sure we can get Democrats, Republicans, Independents…even The Rent Is Too Damn High Party…ALL on board with these two-ingredient pumpkin fudge brownies.

Yes, TWO. Three if you include the optional (but not really optional) chocolate chips. These are super easy, super fast, not AS terrible for you as “real” brownies, and hellllo, it’s PUMPKIN.


Now these were another magical Pinterest find, and I have to mention the disclaimer that since they do only use these two ingredients, they will taste different from your normal brownies. I have to admit that at first the taste and texture were a little unexpected, and I had some mixed feelings about them. But that lasted about 5 minutes 🙂

Other blogs have mentioned that you can’t tell the difference between these and normal brownies at all, but I definitely could. The pumpkin taste is prominent to me, but I love that so it’s all good. Also, I think these taste WAY better after being chilled overnight in the fridge. Straight out of the oven, they are a little bouncy and on the cakey side, but after some chill time, they are so very deliciously fudgy.

Two-Ingredient Pumpkin Brownies

From Cookies & Cups


  • Brownie Mix (approx. 18.9 oz box)
  • 15-oz can pumpkin pureé
  • Optional: chocolate chips to sprinkle on top

Preheat oven to 350 degrees F and prepare a 9×9 pan.

Mix the brownie mix and pumpkin together. Spread in the pan.

Bake for 30-35 minutes.


Do these brownies have your vote?


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All brownies have my vote!

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