Let me introduce today’s lovely guest blogger, Sabrina from The Little Owl. Started to promote her etsy shop, which is currently on hiatus, The Little Owl is the blog of a 19 year old living in New York City. She posts everything from vegan recipes, outfits, diy, and inspirational pictures. Check out The Little Owl, its super cute!

Two Ingredient: Pumpkin Brownies

by: Sabrina Brucker of The Little Owl 

I know it’s not technically “pumpkin” season, but these brownies are such a simple recipe they can be made any time. I made these brownies unintentionally while I was in charge of making brownies for a Memorial Day picnic. Being vegan, I didn’t have any of the proper ingredients to replace the egg that’s needed to make brownies. After thinking for a bit, I was inspired by a few other bloggers who I saw had posted two ingredient recipes. Once I realized that I had a can of pumpkin I decided to give these brownies a go, and they were definitely delicious! They weren’t quite as sweet as brownies prepared with oil and egg, but that can easily be fixed with frosting or by adding chocolate chips into the mix!

You will need:
1 box of brownie mix
1 15 oz. can of pumpkin

Preheat the oven to 350 degrees. Line a 9×9 pan with aluminum foil and lightly grease the foil. Mix together the brownie mix and pumpkin in a large bowl until just combined. Pour brownie batter into the pan and bake for about 25-30 minutes, or until a toothpick comes out clean when inserted in the brownies.

That’s it! How simple are these brownies? Once the brownies are cool you can add frosting and cut them up. I personally think they taste great with frosting, especially if you are looking for something even sweeter!