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2-Ingredient Pumpkin Brownies Recipe

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4.2 from 4 reviews

  • Author: Lea
  • Total Time: 45 minutes
  • Yield: 12 servings

Description

These 2-Ingredient Pumpkin Brownies combine rich brownie mix with moist pumpkin pie filling for an easy, comforting treat. Topped with a decadent chocolate glaze made from semi-sweet chocolate and heavy cream, they are perfect for fall or any time you crave a fudgy pumpkin dessert.

Ingredients

Brownie Mixture

  • 1.25 cups canned pumpkin pie filling (about 12 oz, not pumpkin puree)
  • 1 box brownie mix (18-20 oz, Ghirardelli recommended)

Chocolate Glaze

  • 6 oz semi-sweet chocolate (about 1 cup chopped)
  • 1/3 cup heavy cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line a 9x9-inch baking pan with foil and spray it with nonstick cooking spray to ensure easy removal of the brownies after baking.
  2. Mix Brownie Batter: In a large bowl, combine the canned pumpkin pie filling and brownie mix. Stir gently with a spatula until just combined and moist. For brownie mixes without chocolate chips, adding a few handfuls of chocolate chips is suggested for extra texture and flavor.
  3. Bake the Brownies: Pour the batter into the prepared baking pan. Bake at 350°F for 30 to 35 minutes, or until the brownies are just set and a toothpick inserted into the center comes out with a few moist crumbs attached.
  4. Cool Brownies: Allow the brownies to cool to room temperature in the pan. If glazing, keep them in the pan for easier glaze application; otherwise, you can slice and serve them plain once cooled.
  5. Prepare Chocolate Glaze: Combine the chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then whisk well. If the chocolate remains chunky, heat in short bursts and whisk after each until the glaze is smooth and shiny.
  6. Apply Glaze: Pour the prepared chocolate glaze evenly over the cooled brownies and spread to cover. Optionally, sprinkle decorative sprinkles over the glaze for added color and texture.
  7. Chill and Serve: Refrigerate the glazed brownies until the chocolate sets, then cut into small squares. Store brownies in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks.

Notes

  • If your brownie mix lacks chocolate chips, adding extra chips enhances chocolate flavor.
  • Use pumpkin pie filling, not plain pumpkin puree, for optimal sweetness and spice.
  • Microwave glaze in short bursts to avoid overheating and seizing chocolate.
  • Storing brownies in the fridge prolongs freshness, especially with the glaze.
  • Sprinkles are optional but add a festive touch to the glaze topping.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/2-ingredient-pumpkin-brownies-recipe/