2 Ingredient Gooey Pumpkin Fudge Brownies
It’s time for PUMPKIN everything!!! LOL. We wanted to make a treat last weekend and one of our favorite things to make is brownies. After surveying the pantry I saw that we had a box of devils food cake. To be healthier I have substituted apple sauce for the eggs and oil in brownies before. But since it’s time for PUMPKIN everything – I wondered if I could use pumpkin puree instead of apple sauce and make healthier pumpkin brownies.
I am happy to say that my husband told me it’s the best thing I have EVER made him!!! What?? And it’s one TWO ingredients. How easy is that??
I also made a super easy glaze that I drizzled on top which I did not include in the two ingredient. So if you want to make the brownies with the glaze – you will also need powdered sugar, cocoa and milk. I will include the glaze in the recipe in case you want to make it too.
This recipe is the fudgiest, chocolate-iest brownies with the perfect amount of pumpkin. And it’s healthier to make than traditional brownies AND so easy. Whip it up for YOUR family!
Here’s how to make these EASY 2-Ingredient Gooey Pumpkin Fudge Brownies:
- 1 package of Devil’s Food Cake Mix
- 10 ounces Pumpkin Puree
- 1.5 cups powdered Sugar
- 4 Tablespoons Cocoa Powder
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- In a large bowl, mix cake mix and pumpkin puree until combined. The batter will be very thick.
- Pour into a greased pan of your choice. I used a bundt pan because I thought it would be prettier.
- Cook for the time indicated on your box according to the size pan you are using. I cooked mine for 18 minutes.
- In a medium bowl, combine the powdered sugar and cocoa and mix well. Then add milk and vanilla extract and beat until satiny smooth.
- Once time is up, check brownies with a fork to make sure they are done. Fork should come out clean. Let cool on counter and then pour glaze over the top and serve.
This is a perfect dessert to make when you are short on time. Grab the ingredients at the store so you have them on hand when you need them!
We hope you enjoy it!!
Here are a few other EASY fall desserts we love to make:
Chocolate Dipped Orange Milano Cookies
What recipes do YOU love making in the Fall?
Share them with US in the comments!
Yum!! Do you think I can’t use a box brownie mix?
YEs I thin brownie mix would work. You might have to add a little more of the pumpkin puree to the mix to get it so it isn’t too thick. It would be good I think!
So the purée adds no flavor of pumpkin, is that correct?
There is a pumpkin flavor from the pumpkin puree.
jon smith says
im still trying to figure out why you keep calling a plate full of nothing but sugar and carbs “healthy”
Hi! It is healthier because it has pumpkin puree substituted for the oil. It is a plate of carbs and sugar yes. LOL
Sorry to bother you – I am really bad in the kitchen so just want to clarify this before I mess up the recipe… it says 1/2 of a 10 oz tin, which would be 5 oz, but (8oz) is also listed. Could you please clarify for me, I would really like to make these and have them work, they sound amazing, easy and healthy!
Hi Carol! Sorry for the typo. I have fixed it in the recipe now. You add 8-10 ounces of pumpkin puree to the cake mix so that the cake mixture incorporates into the pumpkin puree. You want a very thick mixture. Sorry for the confusion!
Thanks so very much! Can hardly wait to try this!
You are welcome! I think you are going to love it!
Great idea! I only have one question you say 1/2 of a 10 ounce can and then you say (8 ounces) do you mean 5 ounces. Thanks for all you do. Blessings, Di
Hi Di! Sorry for the typo. You should add 8-10 ounces of pumpkin puree to the cake mix. You want enough puree that it will incorporate the cake mixture. The mixture will be very thick.