The waiting is over folks. I give you pumpkin brownies.

I’m getting a little concerned that since I started digging into the pumpkin stash (barely 2 weeks ago), 5 baked goods have made their way out of my oven. And I still have 2 of the big cans of pumpkin left.

Good thing for that half marathon training, huh?

There are some pretty amazing looking layered pumpkin brownies, swirled pumpkin brownies and even pumpkin frosted cupcake brownies out there.

These are none of the above.

They take about 5 minutes from assembling ingredients to the oven, almost as fast as their cousin, these sweet potato brownies.

Let’s just say that when I get the idea for a brownie, I kind of want it asap. No time for careful swirling of layers here.

Guess what though? They still taste amazing.

It’s like biting into the flavor of pumpkin pie in brownie form.

Chocolate + pumpkin bliss.

My only complaint is how well they go with a tall glass of milk. Milk that costs $3.19 a half gallon, on sale. Ulysses likes to call me the milk Nazi because when you choose to buy organic milk you kind of cringe when unnecessary, tall glasses are filled and half the container is gone in a few sips.

There goes $1.60 down your throat, hope you enjoyed it!

It’s probably a good thing we don’t have kids, otherwise I may go into convulsions at breakfast time.

Even I couldn’t argue with the milk + pumpkin brownie combo though.

It’s perfect.