decadent chocolate brownies

a recipe by
Cindi Marie Bauer
Marshfield, WI

These delicious Decadent Chocolate Brownies were made with just a few ingredients. I thought the canned pumpkin puree helped to keep the brownies nice and moist. I also liked that I didn't have to use eggs in this recipe.

serves 15 Servings
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For decadent chocolate brownies

  • 1 (15-oz.) can pumpkin puree
  • 1 (15.25-oz.) box betty crocker super moist devil's food cake mix
  • 2 tablespoons water
  • 1 teaspoon vanilla extract (adding vanilla extract is optional.)
  • 1/3 cup of semi-sweet mini-chocolate chips, to sprinkle over the batter before baking

How To Make decadent chocolate brownies

  • 1
    Coat the inside of a 13x9-inch baking pan with no-slick cooking spray.
  • 2
    In a large bowl mix together, the canned pumpkin and cake mix.
  • 3
    Add the water as needed in the blender. Just know, the batter is suppose to be thick.
  • 4
    Pour the batter into a greased baking pan.
  • 5
    Place pan in oven and bake for about 30 minutes.
  • 6
    Insert toothpick to make sure the brownies are done baking.
  • 7
    Note: If desired, you can omit the vanilla extract, but I chose to add it. Allow the brownie mixture to cool completely before cutting and serving. Also, these are very moist brownies.