Holt Cuisine

Some of you may remember the pumpkin project last fall. I ended up with a freezer full of pumpkin purée. Recently I finally got to use most of what I had left by making pumpkin brownies for a bake sale. They were really good and very easy to do. I have written about my opinion regarding box cake mixes . I really think they are one of the great Food Science masterpieces of our times. So in this case I started with a simple box brownie mix. The one I used was the plain one from ALDIs. It called for water, oil and eggs to be added.  Home puréed pumpkin is wetter than canned pumpkin, so I substituted one cup of my frozen pumpkin for both the oil and water. It was brownie mix, 1 cup frozen pumpkin puree, and two eggs.  I did a trial recipe to see if it was going to work using a 9x13 pan. They were too thin and the texture was a little stoggy. So I used a 9x9 pan and added a tsp of baking powder to the powdered mix.  I baked them according to the package times and to an intern...