These cinnamon pumpkin brownies are absolutely delicious, and super easy to make! I don’t normally bake from mixes – I grew up in a home where mixes were neither seen nor heard of – but I make an exception for Ghirardelli’s Triple Chocolate Brownie Mix. The deliciousness of this mix is due to high quality rich ingredients. This twist makes the brownies healthier (but remember, they are still brownies) and still delightfully tasty. Chocolate and pumpkin were made to go together – our family also enjoys pumpkin in a less disguised form in pumpkin chocolate chip cookies and pumpkin pancakes (chocolate chips optional, but delicious).
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Pumpkin Cinnamon Brownie Recipe
- 1 package of brownie mix (I recommend this one), but any mix that asks you to add oil, water, and eggs should work
- 1 Tablespoon Saigon cinnamon. Any cinnamon will work, but Saigon cinnamon is by far my favorite for baking.
- 1 15 ounce can of pumpkin puree.
Mix the ingredients together and bake according to package instructions. I usually bake mine at 325 Fahrenheit for 50 minutes in a 13”x9” Pyrex pan. They never last as long as they should. This is a great dessert for kids to learn to make, because the recipe so easy to pull together!
I made this recipe for years without the cinnamon, and that was good also, but chocolate and cinnamon were meant to go together. Please note that, although I substituted pumpkin for eggs in this recipe, many brownie recipes are not egg-free and others are packaged in facilities that also make products containing eggs, so please read your mix packaging before assuming that your recipe is now egg-free.
Do you ever play with recipes like this? Do you have a favorite brownie or other dessert recipe that we should try?