salted caramel pumpkin brownies

despite the lengthy name of these delicious treats, they were so easy to make (with some cheating involved). i got the idea in my head for salted caramel pumpkin brownies and i knew i had to have them. like within two hours at most. do you know how long it would have taken me to make my own caramel sauce? and my own brownie batter from scratch? and to go to a pumpkin patch, find a pumpkin, cut it up + puree it? a lot more than two hours. so i cheated. 

for the boxed brownie mix, i chose the kodiak cakes big bear brownies. initially, i was drawn to the name of this brand, but the ingredient list is wonderful too (100% whole wheat flour, all natural dark chocolate chips). i was supposed to add 1 stick of butter, 2 eggs, 2 tbsp oil + 2 tbsp water to the dry mix, but i had other plans (a 15 oz. can of pumpkin can be used as a tasty and nutritious substitution for most wet ingredients in recipes)!

salted caramel pumpkin brownie

1 box of brownie mix 
1 egg, or two if the batter is not moist enough 
15 oz. can of pumpkin (not pumpkin pie filling!!!) 
a few soft caramels or caramel sauce 
pink himalayan sea salt
    preheat oven to 350 degrees. pour contents of brownie mix into a large bowl. add the egg + the pumpkin and mix until everything is incorporated. pour batter into a greased 8x8 baking dish. quarter caramel squares and drop them into the batter, making sure to distribute them evenly. sprinkle the top of the batter generously with sea salt before baking. depending on your oven, bake for about 25-30 minutes.

    for a different take on these pumpkin brownies: omit the caramel + sea salt and add cinnamon, chopped walnuts + top with vanilla ice cream!

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