There are a lot of the 2 ingredient pumpkin brownie recipes on the web.
I decided to add some pumpkin spice flavoring since to me that is a must with pumpkin. Angel and I tasted the batter and thought the pumpkin flavor was a little strong for our liking. She had the idea of adding some peanut butter as a way of softening the pumpkin taste. She took some allergy medicine so she wouldn’t itch to death and tasted the batter with the peanut butter addition and we knew we hit the mark! The brownie bites are very moist due to the pumpkin. It also makes them very dense. The chocolate chips inside stay almost melted and so they seem like you are just pulling them from the oven each time you pop one into your mouth.My boy Max, calls them “cakes” and loved eating these little chocolatey bites of heaven. I made an alternate batch without the peanut butter for him since he has a peanut allergy. While these brownie bites don’t need the frosting, the orange buttercream makes them have that fun fall look.
Pumpkin Brownies
Ingredients
- 1 1/2 Cups Brownie Bliss Mix ( get that recipe here)
- 1/4 C . brown sugar (packed)
- 1/2 tsp . cinnamon
- 1/4 tsp . nutmeg
- 1/8 tsp . ginger
- Dash of cloves
- 1, 15 oz can of pumpkin puree
- 1 tsp . vanilla extract
- 1/4 C . creamy peanut butter (optional-- add a dash of salt if eliminating)
- 1 C . semi-sweet chocolate chips
- Buttercream Frosting (optional)
- 1/2 C . softened butter
- Pinch of salt
- 1 tsp . vanilla extract
- 3 cups powdered sugar
- Milk until desired consistency
- Red & Yellow food coloring
Instructions
- Mix all ingredients until uniform. For brownie bites, put batter (it is very thick) into a sealed plastic storage bag. Grease the pan and then squeeze batter into the pan.
- Bake at 325 degrees for 20 minutes. Yield about 4 dozen brownie bites.
- Frosting: Blend all ingredients until smooth and creamy. I once again used a plastic storage bag and piped the frosting onto some of the brownie bites.
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