I’ve seen so many pins for brownies made with just a can of pumpkin puree, no eggs, milk, oil….just a can of pumpkin. I wanted to see how it would work. So I picked up a box of brownie mix the other day at Trader Joe’s.
I’ve heard you can substitute the egg and water in a cake for canned beans but I’ve never tried Pumpkin puree so this was a fun experiment for me.
It worked out great.
Just replace the Eggs, Oil and Water with 1 (15 oz.) can of pumpkin puree, not pumpkin pie filling, just puree. Stir the pumpkin into the batter until all the dry ingredients are mixed. Pour into an 8 X 8 pan and bake per the boxed brownie directions.
This change in recipe also makes the dessert into a Vegan option.
Never leaving good enough alone, I added Sugar Free Chocolate Chips onto the top of the brownies when they were still warm. Then I sprinkled the melting chocolate chips with flaked coconut. It turned out to be just too much sweet for me. But, the pumpkin brownies worked out great. Very moist, very spongy and fully cooked.
If I made these again, I would just add the coconut flakes. The chocolate chips really put the ‘sweet’ factor too high.
But then…..to each their own!
More from my site
- Vegan Cocoa-Pomegranate Freezer Fudge
- Sweet Potato Stew – V, GF