Comments on: Fudgy Pumpkin Brownies

By: TheLinzburger

TheLinzburger — Sat, 06 Jan 2024 12:00:50 +0000

Yum these are great! thank you for the delicious, quick, easy and economical recipe. I grew too many pie pumpkins this year so I was glad to find a recipe for brownies! I used canola oil in the batter and butter in the frosting.

By: Kayla

Kayla — Tue, 24 Oct 2023 17:16:37 +0000

I’ve been making these for years, great every time! I always make them whenever I have some extra pumpkin to use up. Thanks for the recipe :)

By: Kelsey

Kelsey — Tue, 07 Feb 2023 03:49:16 +0000

In reply to Audra. These are some of the best brownies that I have made! They are decadent without being overly sweet or heavy. I folllowed the directions except added a splash of coffee to the batter (as I always do for chocolatey things) and also a splash of milk to loosen up the batter. I let them sit in the cold after baking. I heard that makes it more fudgy. For the frosting I used butter, and half the sugar and milk. Was just perfect :)

By: Audra

Audra — Mon, 24 Oct 2022 13:55:24 +0000

In reply to Connie. Thanks so much! I hope you love them!

By: Connie

Connie — Mon, 24 Oct 2022 13:54:54 +0000

This just made my day! I was looking for a pumpkin brownie recipe that works for my dairy-free son, chocolate loving daughter-in-law and pumpkin hating husband and this sounds perfect. Can’t wait to try it! Thanks!

By: Jody Houghton

Jody Houghton — Mon, 15 Oct 2018 18:14:27 +0000

In reply to Jody. So, in case anyone is interested, I added an egg and got a very good chocolate cake! It's not the texture of a brownie at all, but is a good cake. Will try again with no egg!

By: Audra Fullerton

Audra Fullerton — Mon, 15 Oct 2018 17:14:12 +0000

In reply to Jody. No eggs needed :)