If you know me at all, you know my absolute favorite dessert is brownies.
For my 23rd birthday party, I specifically asked to only be gifted with brownies of all kinds..homemade, store bought, didn’t matter. I’d just been working out & eating well for months up until my birthday and I was ready to do some damage.
I’ve always loved chocolate period, but when you combine chocolatey goodness with the dense gooey texture of a good brownie….Chiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiile, it’s heaven on earth!
Sometimes when you just need a good late night snack, you want to indulge on something that takes little effort to make. I’ve seen recipes for brownies in a mug and other seemingly simple hacks but they always involve measuring out ingredients and dirtying up multiple dishes and ain’t nobody got time for that!
I’m super excited about this recipe because most of y’all have seen “What the Health” on Netflix and were ready to go vegan with a vengeance. I totally understand, so I figured I’d at least try my hand at dairy-free desserts. SO….OUT WITH THE EGGS!
My husband and my best girlfriend are deathly allergic to nuts, so anything I came up with could not include nuts as a substitute. SO….OUT WITH THE NUTS!
(**Disclaimer: The brand of brownie mix used here warns that it was manufactured on shared equipment with peanuts and tree nuts. If you don’t want to chance it, feel free to try another brand of brownie mix. Don’t say I ain’t warn ya tho!**)
Celiac disease and gluten sensitivity also came on my radar. My sister and I both deal with terrible migraine headaches, and my research cited gluten might be a trigger. I recently stage managed a show where the actors were to drink alcohol onstage, but one of the actresses could not consume gluten, and therefore could only consume tequila, as it is gluten free. This experience got me to thinking of ways to eliminate gluten from my diet. And what better way to go for it than to start with my all time favorite dessert?! SO….OUT WITH THE ENRICHED FLOUR & WHEAT GLUTEN PRODUCTS!
So what are we left with? How can we possibly have brownies that are absolutely yummerz without those 3 staples? And how the heck can you do it with only 2 ingredients?
Fear not, kids. I give you…the two mystery ingredients:
Yep, that’s it. Gluten free brownie mix (from Aldi of course #DontSleep) and Canned pumpkin.
Yes. Canned. Pumpkin.
Before y’all come after me with Tiki Torches, hear me out:
The pumpkin not only makes these brownies moist, but they act as the glue that holds everything together, much like the eggs would. Be advised though you might have to put in a little extra elbow grease just to make sure everything is mixed thoroughly.
I had my family try some of these brownies, and before I had a chance to tell them what was in it, all they raved about was the chocolatey taste. So even if you despise veggies like pumpkin, you’d be hard pressed to even notice it in your dessert because it’s overwhelmed by the chocolate in the mix.
This pumpkin-infused treat is so yummy you’ll be screaming “Oh my Gourd!”
See what I did there??
Lol, Pumpkin Puns…or should i say….
hahahaha (slaps knee) Whew! I crack myself up. Ok, ok…I’m done for now 😉
1 box Gluten free brownie mix
1 can pumpkin
Mix ingredients in bowl
Pour into greased pan or casserole dish
Bake at 350 degrees for 25 minutes
Allow to cool for 10 minutes
Give this recipe a try and let me know if you love it.
Til next time, stay (mostly) meatless.