Pumpkin Brownies
Easy 3 ingredient brownies with pumpkin instead of oil makes them fudgy and healthier too. Best way to make Pillsbury or Ghirardelli boxed brownie mix.
Servings: 12
Equipment
- 1 Bowl
- 1 8x8 pan
- Parchment paper
Ingredients
- 1 can pumpkin 15 oz.
- 1 box brownies Ghirardelli used with chocolate chips variety
- 1 egg
Instructions
- Preheat oven to 350 degrees F. Line a 8x8 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.
Nutrition
Serving: 2oz | Calories: 193kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 129mg | Potassium: 5mg | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 1mg