My friend at My Kids Eat Squid recently tested out Hungry Girl’s two ingredient brownies. It’s so simply I decided to give it a try in a gluten-free version. I used Wegmans store brand chocolate cake mix and a can of organic canned pumpkin (15 oz). Mix this together then divide among 12 greased muffin tins (I used silicone). Bake at 400 for 20 minutes. That’s it. My daughter loves these. I thought they were pretty good. You do not taste the pumpkin at all. It’s a decent low fat brownie for sure, and one that’s super easy to make.