2 Ingredient Pumpkin Brownies

Hello everyone! With finals week in full swing for my graduate school and dietetic internship program, I can appreciate the realness of stress eating right now. Whenever I’m under stress, I tend to crave sweet things (especially ones that involve chocolate!) Over the last few years, I have tried to find and develop ways to make my favorite sweet treats just a little bit healthier. This helps me stay on track with healthy eating even when I need some dessert in my life!

One of my favorite finds over the last few years is also one of the easiest: 2 Ingredient Pumpkin Brownies! Basically, you purchase any boxed brownie mix of choice (dark chocolate, fudge, organic, gluten free, vegan, etc) and one 15 oz can of pumpkin, mix them together, and voila! You have a pan of brownies free from all oil and egg ingredients, and is packed with fiber, potassium, and vitamin C from the pumpkin. They do come out to be a little more dense and chewier than making them the traditional way, but the pumpkin taste is very subtle and I like them equally as much as traditional brownies!

Below is the recipe I use and if you want other recipes from this author just use this link!

Enjoy!

Pumpkin Brownies

Makes 25 brownies

Ingredients

Brownies

  • 1 “Family Size” box (19.5 oz) brownie mix
  • 1 (15 oz) can pumpkin

Frosting – optional

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/4 tsp pumpkin pie spice

Instructions

  • Preheat oven to 350°
  • Line a 9×9 pan with foil and spray lightly with cooking spray.
  • In a bowl mix together brownie mix and pumpkin until smooth.
  • Spread batter into pan and bake for 25-30 minutes until set.
  • Let cool completely. Frost if desired.

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Kate Egan

Kate Egan

Kate Egan is a new RDN working for Noom as a virtual health coach. She completed her dietetic intern and MBA at Dominican University in River Forest, IL.She graduated with a BS in Dietetics and a minor in Child and Family Studies from University of Wisconsin – Stevens Point in 2015. In addition to blogging for CAND, she has also blogged for Student Scoop, the student blog portion of AND’s Food and Nutrition Magazine.
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