Who doesn’t like two ingredients recipes? Seriously, I’m always curious about these ideas. I read the “recipe” and ask myself………. “really?”
Like, “Could it BE just that easy??”
Ok, I didn’t actually ask myself that. I just thought “Hey, seems like a cool idea that I need to try”.
I’ve tried other minimal recipe desserts before like THIS one. Oh, and remember the CHEATER COBBLER? That one as was a two ingredient recipe as well. Both of those recipes turned out pretty damn well, I have to say. ESPECIALLY the Cherry Chocolate Cake. Oh lawdy, was it good!
So in the spirit everything pumpkin this season, I bring you another two ingredient, Thanksgiving/fall/pumpkin themed type recipe that seriously makes you want break out the sweat pants and fuzzy slippers, and get ready for the coming hibernation.
Alright! First up, here’s your ingredients!
One Chocolate Brownie Mix (any brand you prefer)
One 15 ounce can of Canned Pumpkin (or Pumpkin Pie Filling)
That’s it! I know, it’s easy isn’t it? I love easy!
(don’t go there.)
Moving on, here’s the photo of the ingredients:
*NOTE: In the photo above, you’ll see that I bought the 540ml (18 ounce) can because that’s all they had. I weighed 15 ounces and it came to roughly 3/4 of the can. Please keep this in mind when making your own, and adjust according to the can you buy.
Here’s how you do it!!
1. Preheat your oven to 350!
2. Empty the box of brownie mix and about 15 ounces of the pumpkin pie filling into the cake mix and mix together.
I know, pretty difficult so far, right?
3. Now, you don’t need it, but I happen to seriously love anything pumpkin spice.
So you can add up to a teaspoon of pumpkin spice to the mix to “make it sing”
( I DESPISE that term, but it’s really the only word I thought appropriate to explain what I”m trying get across).
So I added 1/2 a teaspoon.
4. Next, pour the mixture into a parchment lined 9 x 9 or 8 x 8 pan. No parchment?
Grease the hell outta the pan, and you’ll be fine.
So the recipe that I followed which is here, calls for baking the brownies for 25-30 minutes until set. I found that I had to double that time to make it work, so you might wanna keep an eyeball on the pan just to make sure it’s baked thoroughly. No one likes raw brownie dough…… I think anyway. Maybe it’s like a raw cookie dough concept? Meh, not for this chick – I like my baked desserts… BAKED.
When a toothpick or knife inserted comes out clean, you’re good to go.
Let cool COMPLETELY before you decide to frost or sugar these babies.
Ok. So let me tell you, this isn’t your typical brownie. It’s more dense, and has a soft pumpkin flavor mixed with the chocolately goodness of the brownie. Be warned though, my gorgeous reader. If you like the flavor of chocolate, this chocolate brownie with the chocolate frosting can quell any chocolate craving you might have. HOWEVER, the denseness of these brownies from the pumpkin seem to almost intensify the chocolatey taste to the point that well,… it’s teetering on craziness.
I ADORE chocolate, and ONE small brownie with the frosting was enough to lull me into sweet, dreamy chocolate land, where one might be tucked into their chocolate bed and given chocolate kisses and yummy chocolate hugs sprinkled with warm pumpkin spices.
Yes. It’s like that.
JUST like that.