‘Tis the season for pumpkin baked goods. Pumpkin is one of my favorite ingredients to bake with, so it would only make sense that I make pumpkin brownies, right? I couldn’t believe that I had never thought about making pumpkin brownies before. I have made chocolate pumpkin loaf and pumpkin blondies, but never pumpkin brownies. Once I discovered that I had neglected a very important part of the dessert spectrum, I began to brainstorm how to bring my plan to fruition.
As I was browsing through my pantry to take inventory of the ingredients I had on hand, I found that this recipe, if you want to call it that, was going to be much simpler than I thought. I found a box of Betty Crocker’s gluten-free brownie mix, which I figured I could just add some canned pumpkin to. The next question was how much pumpkin to add. I remember subbing applesauce for the fat (butter or oil) in recipes previously, so why not sub pumpkin for the butter in the brownies? That is just what I did.
I followed the directions on the box, but instead of adding 1 stick of butter, I added 1/2 cup of 100% pure pumpkin. I still added the 2 eggs. The mix was a little thicker than normal, but was relatively easy to spread into an 8 x 8 pan. I did end up baking these a little longer than the box said to for an 8 x 8 pan. I began checking the brownies with a toothpick about 20 minutes into baking. The toothpick wasn’t completely clean, but it only had minimal crumbs on it.
These brownies turned out fantastic! They were moist & fudgy, just the way I like them! They didn’t have an overwhelming pumpkin flavor, it was very subtle. If we could have waited a bit longer to eat them, I might have added a cinnamon icing to compliment the subtle pumpkin flavor. Here is a recipe for the icing:
2 cups powdered sugar
1 tbsp milk (may need more)
1/2 tsp cinnamon
1 tsp vanilla
Mix all ingredients together and drizzle or spread over the brownies. This icing can be made to your desired consistency by adjusting the amount of milk added.