Pumpkin Turtle Brownies
This simple recipe transforms a classic caramel turtle brownie mix into a seasonal delight by incorporating pumpkin puree. It's a quick and easy way to enjoy moist, flavorful brownies with a hint of autumn, perfect for a comforting dessert or snack.
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spatula
- 1 Measuring Cups and Spoons
- 1 9x13 inch Baking Pan
- 1 Wire Cooling Rack
Ingredients
Main
- 1 box of caramel turtle brownie mix
- 1/3 cup pumpkin
- 1/4 cup water
- 1/4 cup egg substitute
Instructions
- Preheat your oven to the temperature specified on the brownie mix box.
- Lightly grease and flour, or line with parchment paper, a 9x13 inch baking pan.
- In a large mixing bowl, combine the caramel turtle brownie mix, pumpkin puree, water, and egg substitute.
- Using a whisk or spatula, mix the ingredients until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared baking pan, spreading it to the edges.
- Bake according to the package directions, typically 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack before cutting.
- Cut the cooled brownies into 12 squares.
- Serve and enjoy.
Notes
For optimal results, ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Avoid overmixing the batter once the dry and wet ingredients are combined, as this can lead to tough brownies; mix just until no dry streaks remain. To enhance flavor, consider adding a pinch of cinnamon or nutmeg, or a handful of chopped pecans/walnuts (if allergies permit) to complement the pumpkin and caramel notes. For presentation, a sprinkle of flaky sea salt before baking can balance the sweetness, and a light dusting of powdered sugar or a drizzle of caramel after cooling can elevate the look. Always test for doneness with a toothpick inserted into the center, which should come out with moist crumbs, not wet batter.