If I were to make pumpkin brownies using this brownie mix, how could I adjust the ingredients to incorporate the pumpkin and not ruin the texture? Or could I make some sort of sweet pumpkin mix to swirl in with the brownies before baking?
by Beginning-Attorney35
16 Comments
[deleted]
You could, but why…
Google pumpkin brownie recipe and compare. Adjust accordingly
I don’t see why not. Someone just made pumpkin chocolate chip cookies by removing the butter and eggs and water and added the pumpkin. Ignore the rude people And Post the results!
The real question is- WHY?!?
Take out one egg (assumed 50g weight) and some butter, replace with equal weight of pumpkin. Or just add it in anyway to see what happens
You mix pumpkin with some cream cheese and swirl it in and there’s good pumpkiny bites in there but doesn’t mess with the chocolate flavor either. Its great. Don’t have recipe but sure there are a few to Google.
Consider making the brownie first, make sure it’s a relatively thin brownie, and then add a pumpkin pie topping instead? That would taste amazing!
Baby you can do anything you want
That’s freedom
Now do it and report your results
That’s science
I know applesauce is used in lieu of oil in tons of baking recipes, I’d try adding a little water to your pumpkin puree to get it as “wet” as applesauce and then following those substitution instructions
I think you can.
I have an “anything muffin mix” recioe if it helps…
2 cups self rising flour, 1/2 cup oil, 2 eggs, 1/2 cup yogurt, 1/2 cup sugar. + 2 cups anything.
The sugar is partially variable – can be reduced if you have a sweet add -in
12 muffins, bake at 350 F – 20 minutes.
I have used pumpkin, mashed banana and blueberry. They are all good. Add appropriate spices, like vanilla extract, cinnamon, ground clove, ginger. Or pumpkin pie spice as you feel appropriate.
If you packet is about 2 cups, it would replace the 2 cups flour in this recipe. If your packet only measures one cup, then maybe only add one cup of pumpkin.
I see some say leave out or reduce the eggs – i wouldn’t do that, the eggs are the glue that holds it all together.
You can add a couple tablespoons cocoa powder to this too, to get chocolate muffins
I hope it’s good whatever you do with it.
Careful. The brownie police might arrest you.
If I had extra pumpkin and wanted to stretch my brownie mix I would add it without adjusting my recipe except maybe to bake a little longer. Pumpkin without the pumpkin spice won’t change the flavor much if at all and the brownie just became healthier.
If you want to ruin it…
Yes you can replace the eggs and oil/butter with pumpkin puree.
It may not bind quite as well when using the gluten free mix. It may still need an egg or two.
The moisture content and type may change the cooking time a little bit, so go less on time and more on doneness check.
Yes. I ran out of eggs and oil once making a chocolate cake and I subbed in equal parts pumpkin puree. Came out delicious and light.