These rich chocolate brownies have a secret--they're made with just 2 ingredients! Swapping canned pumpkin for the usual eggs and oil produces a brownie that's fudgy, almost like candy. I like to add an easy chocolate glaze on top (which does increase the ingredient count!) but they're just as good plain.
6ozchopped semi-sweet chocolate(about 1 cup chopped)
Preheat the oven to 350 F. Line a 9x9-inch baking pan with foil, and spray with nonstick cooking spray.
In a large bowl, combine the pumpkin puree and brownie mix. Stir with a spatula, just until moist and well-combined. If your brownie mix does not have chocolate chips, you may want to stir in a few handfuls of chocolate chips as well.
Bake at 350 F for 30-33 minutes, until just set and a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not over-bake!
If you want to enjoy them plain, cool them to room temperature, then slice and serve. If you want to glaze the brownies, leave them in the pan to cool to room temperature.
Combine the chopped chocolate and cream in a microwave-safe bowl, and microwave for 45 seconds, and whisk well. If chocolate chunks remain, microwave in short bursts, whisking after each time, until the glaze is shiny and smooth.
Pour the glaze over the baked and cooled brownies, and spread it in an even layer. If desired, scatter sprinkles along the top of the glaze.
Refrigerate the brownies until the glaze is set, then cut into small squares to serve. Brownies can be kept in an airtight container for 5 days at room temperature, or up to 2 weeks in the refrigerator.