Dark Chocolate (Egg Free) Pumpkin Brownies

There is a popular post on Pinterest going around about 2 Ingredient Pumpkin Muffins, which are awesome, by the way.  Well, I thought I'd try the same strategy on a box of brownies.  How much easier does it get than dumping a can of pumpkin in a brownie mix and throwing it in the oven?

 Except, okay, so I used three ingredients.  But I couldn't just let a bag of Ghiradelli dark chocolate chips stay unopened in the pantry.  So, I swapped out a handful (or two) of chips for the packet of chocolate syrup in the box.

Just ignore the extra ingredients needed on the back of the box and use a can of pumpkin instead.  Bake according to package instructions based on the size of dish you use.

They came out really good; very rich and dense, somewhat like a flourless chocolate cake might be.  Believe it or not, you do not taste the pumpkin, just the chocolate yumminess.  The only thing missing was a bowl of vanilla bean ice cream to drown it in. 

Dark Chocolate Pumpkin Brownies

1 Box Dark Chocolate Brownie Mix

1 Can (15 oz) Pumpkin

1 C Dark Chocolate Chips

Spray a baking dish with cooking spray.  Using a blender, mix dry box ingredients with pumpkin.  Fold in chocolate chips.  Bake at time and temperature according to box directions.

Looking for other egg-free desserts?  Check out the following recipes:

Sunbutter Kiss Cookies

Scotch-a-roos

Nana's Pan Eclairs