Easy 3 ingredient brownies with pumpkin puree instead of oil makes them fudgy and healthier too. Best secret ingredient you can add to boxed brownie mix before you bake them in the oven, or make Ghirardelli Air Fryer Brownies with a crispier edge.
This is a fun quick easy dessert hack! Even when it isn’t Fall I will use canned pumpkin to make this batter because it bakes up more delicious than with oil and water. Give it a try this week after dinner and let us know what you think. (affiliate links present)
Why we love 3 ingredient pumpkin brownies
I wouldn’t say these have an overwhelming pumpkin flavor, it is just a hint. The advantage of using a can of pumpkin puree is to omit the oil entirely and make them super fudgy!! The texture is like no other, it is almost like a square of flourless chocolate cake if you ask me, in every bite.
We have messed around with “the norm” many times like with How to Make Brownies out of Cake Mix and now this. I mean of course you can follow the directions on the box but if you can make dry mixes better with just a tip and a trick then why wouldn’t you right??
Table of contents
Ingredients
- Canned pumpkin – not pumpkin pie filling (those are two different things)
- Box of milk chocolate brownies – regular or gluten free boxed mix is fine too
- An egg is optional but creates the ideal fudgy texture
How to Make Brownies with Pumpkin Instead of Oil
Let me tell you that vegetable oil does NOTHING for the taste of this chocolatey treat. Instead let us share our secret to the best boxed or ingredient to add to Homemade Brownie Mix to make them taste bakery style! You just fold together your puree with the boxed mix, and I think 1 egg = perfection, but optional. Adding mini dark chocolate chips in with enhance the rich chocolate flavor too.
- Line 8×8 pan with parchment paper
- Pour brownie batter in and smooth out
- Bake in a preheated oven at 350 degrees F. for 38 minutes
- Immediately lift out parchment paper and quickly move to a cooling rack (keeping “loaf” whole)
- Allow to cool for 20 minutes to cool and continue to solidify before slicing
- It will be ooey gooey especially if there are chocolate chips inside, enjoy!
How Do You Know When Fudgy Brownies are Done?
It is all about the consistency. With the egg this will become somewhat firm to the touch, but still tender, in the center when touched gently. You could use a toothpick too if you wanted to. Do NOT wait until it comes out dry though, that will ruin it. Instead you want moist crumbs to be attached, not wet batter. It will firm up when it cools.
Can you make boxed brownies without eggs?
You can, it isn’t absolutely necessary to add this into this specific batter if there is an allergy in your house. You can just combine the two and bake that way, it will just be a bit different consistency. Eggs in brownie mixes typically serve to bind the ingredients, provide moisture, and not become as crumbly.
How do you make brownies healthy?
Using pumpkin instead of oil to make brownies is key!! Either one of these is added for moisture so beyond this you could choose other options like Greek yogurt, fat free cream cheese or applesauce even!! Once you compare one with the “norm” you will never ever go back to oil again.
What size pan should you use to bake brownies?
That depends on how you are baking these. In the oven an 8×8″ square pan is perfect. It makes them nice and thick as you see below which I love and doesn’t overflow. If you wanted to make a batch of Pressure Cooker Brownies you would us a 6-7″ springform pan and would need to make two of them as the pan doesn’t hold much.
There is a way to make this in individual portions though too!! If you have never made a Brownie in a Mug it is out of this world. In that recipe link we made a homemade mix but basically you can use this in a sprayed mug for 1.5 minutes or until it firms up in the center.
How long do you bake brownies in a muffin tin?
We have done this many of times. I like it this way at times because it bakes quicker, doesn’t require slicing and the outside edges get a bit crispy AND you can pick them up. You’d want to spray with non stick spray first and fill 3/4 of the way full. Baked at 350F for 20 minutes or until middle firms up is perfect.
OMG there are so many options!! You can make these easy pumpkin brownies with boxed mix, add it to spice cake mix to make muffins with just 2 ingredients or bake a cake with this puree instead of oil.
If I had to compare all that I have tried I would say that we prefer Ghirardelli over Duncan Hines, Betty Crocker or Pillsbury but tweaked with pumpkin, added chocolate chips and/or an extra egg any of them can be made better and bakery-style.
The best way to save them is to wrap individually with plastic wrap and then place brownies in an airtight container, set on the counter at room temperature. Do not refrigerate baked goods as the cold will just dry them out.
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Brownies with Pumpkin
Equipment
- 1 Bowl
- 1 8×8 pan
- Parchment paper
Instructions
- Preheat oven to 350 degrees F. Line a 8×8 pan with parchment paper (if you wad the piece up in your hands, flatten it out again it will mold to your pan better).
- In a bowl mix egg and can of pumpkin puree with dry brownie mix until you get a smooth batter. Spoon into prepared pan and spread so it is the same thickness all the way across.
- Bake in preheated oven for 38 minutes until the top has firmed and toothpick comes out with moist crumbs attached (not dry). Remove from oven and immediately lift the parchment paper with brownies out of hot pan and on to a cooling rack. Let cool for 20 minutes or until cool before slicing for best results.
