Last night I decided to give pumpkin brownies a try.
What I used:
1 can pumpkin
1 box Ghiradelli (it's what I had) brownie mix
4 tbs milk
Frosting:
2 cups confectioner's sugar
1/2 cup butter spread
2 tsp cinnamon
2 tsp vanilla
How I did it:
I preheated the oven to 325 degrees. I decided to make thick brownies, so I sprayed an 8"x8" pan with cooking spray.
I combined the brownie mix, pumpkin, and milk in a large bowl and mixed it by hand. After the pumpkin was mixed in well enough, I poured the batter into the sprayed pan and baked it for 50 minutes.
After the brownies cooled (and Justin and I had a few samples), I made the cinnamon frosting. I used a hand mixer to cream the sugar and butter. I added the cinnamon and vanilla and mixed it a little more. Because I used butter spread, I could still taste a buttery taste, so I added a bit more sugar, vanilla and cinnamon. If you used regular butter, you wouldn't have that problem.
Justin asked if I'd leave the frosting on the side so the brownies wouldn't get mushy. For the sake of avoiding an argument, I agreed. The brownies taste good without the frosting, but they taste "like a dessert" (as Justin said) with the frosting. I love pumpkin, so these give me exactly the kind of Fall desert I am looking for! They're still really thick brownies even though I added milk, so they're really filling. I recommend them for dinner...or breakfast...or both.
