Nutty Pumpkin Brownies

Blogger Paula Jones of bell’alimento shares a recipe for Nutty Pumpkin Brownies.

  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 6

Ingredients

1
container Betty Crocker™ Shake-n-Pour™ brownie mix
1/2
cup water
1/2
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice
2
tablespoons chopped pecans
  • 1 Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray.
  • 2 Turn brownie mix container upside down; tap lid on counter to loosen mix. Add water. Replace lid tightly. Shake hard 45 seconds. Tap bottom corners of container to loosen remaining mix; shake again.
  • 3 Pour batter into pan. Replace lid, turn container upside down and tap on counter. Pour remaining batter into pan.
  • 4 In small bowl, stir together pumpkin and pumpkin pie spice. Spread pumpkin mixture over batter. Using knife or chopstick, make swirl pattern.
  • 5 Bake 35 to 40 minutes or until brownies pull away from side of pan and center is set. Cool completely in pan, about 30 minutes.
  • 6 Sprinkle pecans over top. For large brownies, cut into 3 rows by 2 rows; for small brownies, cut into 3 rows by 3 rows.

Expert Tips

Recipe can be easily doubled or tripled.

Sprinkling the pecans on top of the baked brownies adds a contrasting crunchy texture. If you’d prefer, sprinkle the pecans on the batter before baking—just be aware that they won’t be quite as crunchy.