Fudgy 4-Ingredient Pumpkin Brownies
Fudgy, 4-ingredient pumpkin brownies perfect for fall, bursting with chocolate and pumpkin spice flavor.
Print Pin Servings: 12 squares
Calories: 210kcal
Cost: $6 total
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Electric mixer / whisk For smoother batter
- 1 9x13 inch baking pan Greased or lined
- 1 set Measuring cups/spoons Accurate measuring
- 1 Rubber spatula For folding and spreading
- 1 Toothpick For doneness test
- 1 Wire cooling rack To cool brownies evenly
Ingredients
- 0.75 cup Pumpkin puree Not pumpkin pie filling
- 1 box Brownie mix Standard size
- 2 Eggs Room temperature
- 0.25 cup Vegetable oil Or melted butter
- 1 teaspoon Vanilla extract Optional, for enhanced flavor
- 1 teaspoon Pumpkin pie spice Optional, for more fall flavor
- 0.5 cup Chocolate chips Optional, folded into batter
- 2 oz Cream cheese Optional swirl
- 2 tablespoon Powdered sugar Mixed with cream cheese for swirl
Instructions
- Preheat oven to 350°F (175°C) and prepare a greased or lined 9x13 inch baking pan.
- In a large mixing bowl, combine brownie mix, pumpkin puree, eggs, and oil. Mix until smooth.
- Stir in vanilla extract, pumpkin pie spice, and chocolate chips if using.
- Pour the batter into the prepared pan. For swirl: mix cream cheese and powdered sugar, drop dollops and swirl with a toothpick.
- Bake for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let brownies cool on a wire rack for 30 minutes before slicing and serving.
Notes
For extra fudginess, slightly underbake the brownies. Swapping the oil with melted butter adds richness. Customize with nuts or extra chips!
Nutrition
Serving: 60g | Calories: 210kcal | Carbohydrates: 28g | Protein: 2.5g | Fat: 10g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.5g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 18g | Vitamin A: 2500IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1.5mg