I’ve been seeing all these folks making brownies and cakes from boxed mix by just adding a can of pumpkin, no eggs, no oil, nothing extra. Just a can of pumpkin. I saw a few food shows on television make them that way and quite a few bloggers have been joining in this new add a can of pumpkin craze. I figured it was worth a shot.
See, a few months ago I noticed the Betty Crocker Gluten Free Brownie Mix was on sale for a very marked down price, so I grabbed two boxes and put them in the cart thinking they would come in handy for those inevitable brownie cravings. I made the first box according to the directions and I wasn’t really all that thrilled with the results to be honest. It was meh.
I left the second box sitting in the cabinet and figured I’d be making my brownies from scratch from now on. No big deal. Then I started seeing the previously mentioned can of pumpkin hype everywhere and the brownie craving struck in the middle of the night tonight, so here we are, testing it out.
I preheated the oven to 350f.
I mixed together the contents of the BC Gluten Free Brownie Mix with one can of Libby’s Pure Pumpkin Puree. It was the middle of the night, so I did this by hand rather than tossing it into the KitchenAid mixer.
Either way, make sure you scrape the sides and the bottom of the bowl and mix well. I also added a pinch of cinnamon in hopes of flavor enhancement.
Poured everything into a 11×7 cake pan, smoothed it out and popped it in the oven for 25 minutes.
The result of this kitchen experiment was slightly better than the “meh” brownies I had made following the usual package directions. Not fabulous, but not awful.
Thanks for hanging out in the kitchen with us!