Easy Pumpkin Salted Caramel Brownies: Doctored Recipe

by: Brandi Terry

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If you love homemade fudgy brownies but are limited on time, this is the recipe for you! Everything I make for b. marie bakery is made from scratch, but with busy schedules and limited free time it's not always an option for my family. My pumpkin salted caramel doctored boxed brownie recipe is a favorite and is ideal for an easy fall treat.

Pumpkin salted caramel brownie in hands

It's FALL y'all! Just kidding...we live in Texas and it's still feels like summer that is pretending to be fall. It's not sweater weather yet but I love any excuse to incorporate pumpkin into everything.

"You can definitely taste the pumpkin" –h. marie

My TEXAS STYLE PUMPKIN BUTTER is the perfect addition for a fall twist.

Most people assume since I do bake for part of my living, I never use boxed anything. In reality, we all have crazy schedules and I don't always have time to make everything from scratch for my family. Let's be real, most days I am proud to have made a home cooked meal! If we're craving something sweet and limited on time, my easy doctored boxed brownies are always a favorite. Here are a few tips to make boxed brownies special and taste like they're from scratch.

6 TIPS TO MAKE BOXED BROWNIES BETTER

1. Espresso Powder

Instant espresso powder is a great addition to anything with chocolate. It will enhance the chocolate flavor without having an overpowering coffee flavor. I use DeLallo Instant Espresso Powder because it's readily available at our local grocery store.

2. Milk

If you love fudgy brownies, I recommend replacing water with milk. This will increase the fat content of the brownie leaving you with an incredible fudgy texture. Be sure to check out Volleman's Milk. Check out their feature on the Farm to Baked blog to learn more about Volleman's Family Farm. Here you'll find the recipe for their grandmother's COCONUT CREAM PIE.

3. Butter

Replace the oil in the recipe for melted butter. Just like swapping water for milk, adding butter will create a rich and decadent batter.

Pro Tip: Use brown butter. Simply melt the butter in a sauce pan over medium heat until lightly browned and nutty.

4. Vanilla

Adding vanilla will enhance the depth of flavor to your brownies. You can use ANY vanilla you prefer. Mexican vanilla is my favorite addition to any baked goods.

5. Mix-ins (Chocolate Chips)

Adding mix-ins are an easy way to upgrade any boxed brownie. I typically use a mix of dark chocolate and semi-sweet chocolate chips. You can also add in pumpkin butter, pecans, peanut butter, marshmallows, or Nutella to name a few. The possibilities are endless.

6. Salt

Salt will enhance the sweetness of the brownies and help balance flavor. Pro Tip: Top with a pinch of flaky salt when you take them out of the oven.

EASY PUMPKIN SALTED CARAMEL BROWNIES: DOCTORED RECIPE

RECIPE CURTESY OF BRANDI TERRY - B. MARIE BAKERY

Pumpkin salted caramel brownie in hands

INGREDIENTS:

1 box brownies

1 stick salted butter, melted

1/4 c milk

2 large eggs, room temperature

2 tsp Mexican vanilla

1 tsp espresso powder

1/2 to 1 tsp salt

1 c chocolate chips

1/4 c pumpkin butter

TEXAS STYLE PUMPKIN BUTTER:

2 cans Libby's Pumpkin Purée (not pie filling)

1/3 c Apple Cider

1/4 c dark brown sugar

1/4 c Agave syrup

1 tbs Mexican vanilla

1 tbs pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

DIRECTIONS:

1. Make my Texas Style Pumpkin Butter. Combine all ingredients in a medium sauce pan and cook on medium low heat for 20-30 until reduced. Add additional syrup to sweeten as needed. Remove from heat and let cool.

2. Preheat to 325°F. Lightly grease an 8 x 8 glass baking dish with a non-stick baking spray (Ex: Pam). Pro Tip: If you're using a dark or non-stick pan line with parchment paper.

3. In a large mixing bowl, combine brownie mix, salt, and espresso powder. Then add your milk, eggs, butter, and vanilla. Combine until mixed. Stir in your chocolate chips.

4. Top with dollops of pumpkin butter and caramel provided with the boxed brownies. Use a fork or butterknife to swirl the pumpkin and caramel throughout.

5. Bake for 45-50 minutes or until the brownies have just set. Do NOT overbake.

6. Remove the brownies from the oven, sprinkle with a pinch of flaky salt and let cool. Note: I recommend underbaking slightly for a fudgy brownie texture. Cut into squares and enjoy!

NOTES:

1. Special Tools: (affiliate links) mixing bowls, measuring cups, spatula, 8 x 8 glass baking dish.

2. Pantry Staples: (affiliate links) boxed brownies, Mexican vanilla

AS ALWAYS, MAKE SOMEONE SMILE

I hope you enjoy this recipe as much as my family does! Don't forget to join our monthly BAKING challenge for a chance to win a giveaway. Please leave questions or comments below and let us know if you enjoyed this recipe.