Boxed Brownie Mix (my favorite is Ghirardelli Double Chocolate)
1.5 cups pumpkin puree, home-made or 12 oz. can, store-bought
1/4 cup raw sugar
2 T cinnamon
1/3 cup vegetable oil
1/3 cup water
spatula or wooden spoon
measuring cups and spoons
two mixing bowls, at least 2 qt. size
oiled brownie pan (whatever you typically make brownies in; I use a 8x8 metal pan)
Preheat oven or toaster oven to 350 F.
In the first mixing bowl add one egg, whisk in 1/4 cup sugar and 2 T cinnamon.
Add pumpkin puree and continue whisking until ingredients are combined and a bit airy.
In the second mixing bowl add one egg, 1/3 cup water and 1/3 cup oil; whisk together until frothy.
Add brownie mix and stir until all ingredients are well incorporated.
Pour brownie mixture into oiled pan.
Using spatula or spoon, dallop pumpkin mixture over brownie mixture; lightly swirl to combine and make a pretty pattern.
Bake according to brownie box directions.
Enjoy! I like mine as-is with a big cup of coffee; Ella prefers hers with a big glass of milk.
For an extra decadent holiday treat, top with a scoop of vanilla ice cream and a drizzle of caramel sauce.