For a Brownie Fix

I actually had people over for dinner this past weekend. This is big for me! But it’s nice to live in an apartment where I don’t mind having friends over again! I made my old standby, Beef Gyros (which I have apparently never shared on this blog?! Need to fix that but in the meantime, here’s the original recipe), but I tried something new for dessert. Healthy (ish) brownies! Hungry Girl never lets me down. These are so good. Nice and moist and using the muffin tin means they come out perfectly proportioned. I sent most of the batch home with my friends so I wouldn’t eat them all. Which turned out to be a good call because my cat is driving me to stress eating. Figment is having a rough patch again so please send lots of good thoughts to my little guy and make these brownies ASAP.

Brownies

[I meant to take a picture but they were gone before I did…so here’s the photo from Hungry Girl]

Ingredients

  • 1 box moist-style devil’s food cake mix (15.25 to 18.25 oz.) [NOTE: I couldn’t find a cake mix with this title so I used a Moist Triple Chocolate Cake mix and it came out fine.]
  • One 15-oz. can pure pumpkin

Directions

  1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
  2. In a large bowl, mix cake mix with pumpkin until completely smooth and uniform. (Batter will be thick.)
  3. Evenly distribute batter into the cups of the muffin pan. Bake until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes
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