If you know me, you know 2 things:
- I make most things from scratch and very little from a box or can.
- I’m not perfect.
As a result of #2, you will occasionally find a boxed brownie mix in my home. The idea is that I have something on hand for last minute baking for church, company, or a visit to a friend’s home.
That’s how it works in theory.
It often backfires when a brownie craving hits and I make them for
me us, so I think I’m going to abandon this line of thinking and not purchase them anymore.
But before I quit, let me share this simple recipe with you.
There are 2 reasons I like this recipe:
- When my chickens are misbehaving (as they are now), this is an alternative to needing eggs. (It’s also a great option for vegans.)
- It makes a boxed mix a little healthier.
Many thanks to my wonderful friend who taught me this trick while she was a vegan. (Thanks, Jojo!)
It’s so simple, I don’t know if one could even call it a recipe.
Without further ado, I bring you…
1 package boxed brownie mix (I used Ghirardelli this time, but I have tried this with several brands. My package of mix says it is for 16 brownies, just so you have a size comparison.)
1 (15 oz.) can of pumpkin (I use this brand, Farmer’s Market but others will work, too. *see notes at the end of the recipe)
*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.
In a large mixing bowl, combine the dry brownie mix and the canned pumpkin. Stir until combined and bake according to the directions on your box of brownies.
*Note: Do not add any additional ingredients. A brownie mix usually calls for eggs and oil, but the pumpkin takes the place of both. This recipe only uses 2 ingredients: the dry brownie mix & the canned pumpkin.
*I use the brand of pumpkin above because it doesn’t taste as pumpkiny as Libby’s. (I do realize that pumpkiny isn’t a word, but there are special rules for bloggers!) That being said, I have used Libby’s and it still results in an excellent brownie. To decrease or eliminate the pumpkin taste, allow the brownies to cool before
We don’t think that these taste at all like pumpkin. The only notable difference that we have found is that it does result in a fudgier (see note above about special rules for bloggers!) brownie rather than a cake-like brownie.
The next time you find yourself needing a quick dessert or experiencing a severe chocolate craving, give this a try.
My dessert philosophy is that the healthier the dessert is, the more servings one may enjoy.
Of course, we all know that we can’t call a boxed brownie mix healthy, but the pumpkin does add antioxidants, fiber, vitamins, and minerals! So, go ahead, have a second.
*Note: These freeze well. I know because I tested it just for you. You’re welcome!
*Update: Per your request, my research indicates that 1 3/4 cup homemade pumpkin is equivalent to a 15 oz can.
For a homemade brownie recipe, try this recipe, but omit butter and eggs and replace with pumpkin.
Enjoy!Print This Post
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