Two-Ingredient Air Fryer Brownies — Simple Dessert

There’s something that feels a little bit like kitchen magic when you can make a delicious dessert with just two ingredients. When I first heard about these brownies, I was skeptical—how could anything made with just cake mix and pumpkin puree possibly taste good? But as someone who’s never been afraid to try unconventional recipes, especially when they promise to be both simple and healthier, I had to see for myself.

My mom always said that the best discoveries happen when you’re willing to experiment. These two-ingredient brownies are living proof of that wisdom, creating something so deliciously fudgy that no one would ever guess the secret behind them.two ingredient air fryer brownies.

Why You’ll Love These two ingredient air fryer brownies

• Just TWO ingredients (yes, really, that’s it!)
• No oil, butter, or eggs needed (making them naturally lower in fat and cholesterol)
• Incredibly moist and fudgy texture that rivals traditional brownies
• Ready in under 15 minutes thanks to the air fryer
• You can’t taste the secret ingredient at all (trust me on this!)

I discovered this recipe during a particularly hectic week when my pantry was nearly bare, but my chocolate craving was in full force. With just a box of cake mix and a can of pumpkin puree, I created brownies that have since become a regular in our dessert rotation—especially when we want something a little lighter but still satisfyingly indulgent.

Let’s Gather Our (Very Short) Ingredient List

For the basic Two-Ingredient Brownies:

• 1 box chocolate cake mix (15.25 oz)
• 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)

That’s it. I promise.

Optional Add-ins (still keeping it simple):

• ½ cup chocolate chips
• ½ teaspoon vanilla extract
• ¼ teaspoon salt (enhances chocolate flavor)
• ½ teaspoon cinnamon (complements the pumpkin)

Let’s Make Some Brownie Magic

1. Prepare your pan. Line an air fryer-compatible baking dish with parchment paper. The size will depend on your air fryer, but typically a 7-8 inch round or square pan works well. If you don’t have a pan that fits, you can create a “pan” from heavy-duty aluminum foil, molded to fit your air fryer basket.
2. Preheat your air fryer to 310°F (155°C). Most air fryers preheat quickly, but give it about 3 minutes to ensure even cooking.
3. Mix the two ingredients. In a medium bowl, combine the dry cake mix and pumpkin puree. Stir until well combined. This will require some muscle—the batter will be very thick and almost paste-like. Keep mixing until no dry pockets remain.
4. Add any extras. If using, fold in chocolate chips or other add-ins.
5. Transfer to your prepared pan. Spread the batter evenly, smoothing the top with a spatula.
6. Air fry to fudgy perfection. Cook for 12-15 minutes. The brownies are done when the top looks set but still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs, not wet batter.
7. Cool before cutting. Allow the brownies to cool in the pan for at least 10 minutes, then lift out using the parchment paper overhang and cool completely on a wire rack before cutting into squares.

Stuffani’s Tips For Two-Ingredient Brownie Success

Can’t find pumpkin? Sweet potato puree works as a perfect substitute. You can make your own by baking a sweet potato until soft, then pureeing the flesh.

Use the right pan: If your air fryer is small, consider making a half batch or cooking in two batches rather than overcrowding.

For extra fudgy brownies: Underbake slightly (aim for the 12-minute mark) and refrigerate after cooling—this creates an almost truffle-like texture.

Storage secrets: These brownies stay moist for days in an airtight container, and they actually get fudgier over time. Store at room temperature for up to 3 days or refrigerate for up to a week.

Freezer-friendly: These freeze beautifully for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds for a warm brownie experience.

The Science Behind Why These Work

You might be wondering how cake mix and pumpkin puree can possibly create brownies without eggs or oil. Here’s what’s happening:

1. The pumpkin provides moisture that would normally come from oil and eggs.
2. The fiber in pumpkin helps bind the ingredients together, replacing the binding function of eggs.
3. The density of pumpkin creates a fudgier texture than a traditional fluffy cake.
4. The natural sugars in pumpkin enhance the sweetness without adding additional processed sugar.

What’s most surprising is that you can’t taste the pumpkin at all—the chocolate flavor completely dominates. The pumpkin simply creates the perfect moist, fudgy texture while sneaking in some extra nutrients.

Fun Variations To Try

Mint Chocolate

Add ¼ teaspoon mint extract and ½ cup mint chocolate chips to the batter.

Spiced Chocolate

Add 1 teaspoon pumpkin pie spice to complement the hidden pumpkin (this gives a slight Mexican chocolate vibe).

Triple Chocolate

Add ¼ cup each of milk, white, and semi-sweet chocolate chips for a multi-dimensional chocolate experience.

Peanut Butter Swirl

After spreading batter in pan, dollop 2 tablespoons of warm peanut butter on top and swirl with a knife.

Brownie Sundae Cups

Bake in silicone muffin cups for 8-10 minutes to create individual brownie cups perfect for topping with ice cream.

When These Brownies Save The Day

These magical two-ingredient brownies have been my solution for:

• Last-minute dessert needs when the pantry is bare
• Unexpected guests when I have no eggs or butter
• Chocolate cravings during healthier eating phases
• Dessert for friends with dietary restrictions (they’re naturally dairy-free)
• Late-night baking when I don’t want to dirty multiple mixing bowls and measuring cups

The Secret Is Safe With Me

One of my favorite things about these brownies is watching people’s faces when they taste them, then telling them there are only two ingredients, and finally revealing that one is pumpkin. The shocked expressions never get old!

I’ve served these at potlucks, school functions, and family gatherings without revealing the secret until after everyone has raved about them. The conversation that follows is always entertaining—especially with the most skeptical eaters who insist they “don’t like pumpkin” but just devoured the brownies.

A Final Thought On Simple Innovation

Cooking doesn’t need to be fancy—it just needs heart. And sometimes, the most brilliant recipes are the ones that break all the rules and challenge our assumptions about what ingredients “should” go together.

These two-ingredient brownies remind me that kitchen wisdom often comes from being willing to try the unconventional. They’ve become my go-to example when teaching my kids that creativity in cooking often means working with what you have and being open to surprising combinations.

If you try these brownies, I’d love to hear if they fooled your family and friends too. Did you reveal the secret ingredient, or keep it to yourself? Those kitchen victories are worth celebrating!

With warmth, Stuffani

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Did you make this recipe? Tag @StuffaniBorjat on Facebook and use #DailyEasyMeals so I can see your creation!

Have questions? Drop them in the comments below and I’ll help troubleshoot.

Looking for more air fryer desserts? Check out my Chocolate Cake Mix Air Fryer Recipes for more quick treats, or try my Chocolate Cake Mix Brownies for a traditional brownie approach.or try my Air Fryer Chocolate Cookie Cups. Browse our complete collection of Chocolate Cake Recipes for even more inspiration!

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