This recipe makes one 9 inch by 9 inch (22.86 cm by 22.86 cm) square pan of brownies.
Before we get into the ingredients, with recipes like this, always check the ingredient list on the back of your packages. Everything in this recipe is vegan in my location, but may not be in other countries. Also, feel free to use a different Duncan Hines brownie mix that you may prefer. Same goes for the frosting and chocolate chips. All Duncan Hines frosting in my location are vegan, and Enjoy Life makes great vegan chocolate chunks.
1 box Duncan Hines Dark Chocolate Fudge brownie mix
1 container Betty Crocker’s Hershey’s frosting
1 15 oz (425 g) can pumpkin puree
1 cup (240 mL) cold water
1 bag Ghirardelli 72% Dark Chocolate Chips
- Preheat your oven to 350*F (180*C).
- Grease a 9 inch by 9 inch (22.86 cm by 22.86cm) brownie pan with nonstick spray.
- In a large mixing bowl, add the whole box of Duncan Hines brownie mix, and whisk it to remove clumps.
- Add one cup of pumpkin puree, the one cup of cold water, and one cup of chocolate chips to the brownie mix, and mix it until fully combined.
- Pour the mix into the brownie pan and bake for 40 minutes. (The brownies will be completely matte on top, and the top should be firm, but spring back when you push on it, like a cake).
- While the brownies are still hot, scoop half the container of frosting on top of the brownies and spread it out evenly (It will be difficult to spread at first, but once the frosting completely melts, it will be easier to spread).
- Let the brownies cool completely, then cut and serve, or store in a Ziploc bag or airtight container (They can be stored at room temperature, but I recommend refrigerating if you want a more firm brownie).