Pumpkin Spice Brownies
Do me a favor. Shut your eyes and picture in front of you, brownies and a big glass of milk. I bet that brings back memories of your childhood. Brownies have always been a staple at my house. You would find them at family reunions, holiday dinners, receptions, birthday parties. You name an occasion in South Georgia and more than likely you will have brownies.
I guess you can tell by now that we tend not to cook the same old recipes, and this one is no different. Pumpkin isn’t just for November and December anymore. It’s time to spice up those brownies and enjoy. Grab your apron, oven mitts and let’s get started.
You’ll need to follow these steps very precisely as they have been tried and tested to produce the ultimate, soft brownie.
Here’s what you’ll need to gather before starting:
- 1 box ‘spice cake’ mix
- 1 14.5 oz can of pure pumpkin (NOT pie filling)
- Cooking oil
First, decide what baking dish you will use and preheat your oven according to the directions on the box. I used a divided baking pan that allows for every brownie to get the crusty edge. YUM!!! Go ahead and spray the entire dish (all sides) with your non-stick baking spray.
Pour the cake mix in a large mixing bowl. Add your pumpkin and 1 tablespoon of oil. Mix thoroughly. Pour the mixture in your baking dish. Bake time will vary depending your dish (refer to directions on cake mix box).
When done, test with a toothpick. When the toothpick comes out clean, the brownies are done. Remove them from the oven and let cool. Once they have cooled enough to handle, transfer them to a backing rack to complete the cooling process.
Once cooled enough to eat, enjoy. If you want to really impress your friends and family, we’ll tell you how to make a cream cheese icing soon that works really well on this brownie.
P.S. For all you health-conscious folks out there, did I mention this was a low-fat, low caloric snack.