2-Ingredient Pumpkin Brownies

2-Ingredient Pumpkin Brownies
These 2-Ingredient Pumpkin Brownies are INSANELY fudgy.
Recipe type: Dessert
  • Cooking spray
  • 1 box brownie mix
  • 1 (15-oz.) can pumpkin puree
  • ¾ c. chocolate chips
  • ½ c. heavy cream
  • 1 (8-oz.) block cream cheese
  • 1 tbsp. granulated sugar
  • Pinch kosher salt
  1. Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment and grease with cooking spray. In a large bowl, whisk together brownie mix and pumpkin puree. Pour into prepared pan and smooth top with an offset spatula.
  2. Bake until a toothpick inserted in middle has only a few moist crumbs, 25 to 28 minutes. Let cool completely.
  3. Meanwhile, make frosting: Place chocolate chips in a heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour cream over chocolate chips. Let sit for 5 minutes, then whisk until smooth. Let cool.
  4. In a medium bowl using a hand mixer, beat cream cheese and sugar until smooth. Add a few tablespoons of ganache and beat to combine with cream cheese. Slowly beat in rest of the ganache, add a pinch of salt, and beat until soft peaks form.
  5. Frost brownies with chocolate frosting before serving.




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