Nutty Pumpkin Brownies

  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 6
Nutty Pumpkin Brownies


container Betty Crocker™ Shake-n-Pour™ brownie mix
cup water
cup canned pumpkin (not pumpkin pie mix)
teaspoon pumpkin pie spice
tablespoons chopped pecans


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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