My son is on a dairy-free diet right now, trying to figure out the case of some stomach pain he’s having. I put out a call on Facebook asking for some dairy-free dessert ideas and someone clued me in on the fact that boxed brownies don’t have dairy in them. Who knew??!!
On top of Carter being dairy-free right now, my husband is back on Weight Watchers so I didn’t want to tempt him too much. I remembered hearing about people using canned pumpkin with their cake and brownie mixes so I figured I’d give it a shot.
It turned out great. Granted, it didn’t have the textured top and crunchy edges, but it was still sweet and chocolatey and decadent. And seriously couldn’t be easier.
As for the recipe, here it is:
Combine a 15-oz can pureed pumpkin (NOT pumpkin pie filling) with a box of “family size” brownie mix. Spray a 9×13 pan with cooking spray and pour brownie mix in the pan. Bake according to package directions.