1 box Pillsbury Brownie Mix (Family Size)
1 can Pumpkin
1/2 c. applesauce
2 tsp. baking soda
1/4 cup water (or whatever little bit will help the batter become suitable for brownie-batter-pouring consistency)
Mix with wooden spoon and pour into greased baking pan. Bake at 350°F (for glass) in a 9×13″ cooking pan for 30 minutes and then some until your toothpick comes out clean.
We’ve been introduced to some mighty-fine vegan recipes, and there is one that stands out among the crowd: Pumpkin Brownies. The first time I decided to make these brownies, I most likely forgot a few ingredients and ended up providing both my mother and my husband with hours of endless entertainment instead. Mom had the audacity to actually pick up the brick out of the pan and knock it on the counter to get my attention. And Steve, even with the voracious hunger that consumes him after running miles and miles, wouldn’t touch them with a 10-foot pole.
I needed to fix this, and pronto! So, as you’re not supposed to do with science, I changed ALL the variables and struck pure gold. This recipe is a winner. It meets my 2 requirements for a recipe: it must be easy (i.e. in the oven or on the table within 20-minutes) and it must be absolutely delicious.