Description
Fudge unpluged (haven't tried yet, tell me how it is!)
hungry girl has done it again. Armed with nothing but pumpkin, some brownie mix and a very lowfat pb, she’s whipped up a version of chocolate peanut butter fudge that's so low in calories and fat, it'll make you cry tears of joy. Here's the secret recipe…
Ingredients
- Canned Pumpkin Puree
- Betty Crocker Fudge Brownie Mix
- Low-fat Peanut Butter
Instructions
- Preheat oven to 350 degrees
- Combine pumpkin with the brownie mix in a large bowl
- Stir until smooth
- Spray a small baking pan with nonstick cooking spray and pour in the mixture
- Spoon 2 tablespoons of better n peanut butter on top and use a knife to swirl peanut butter around
- Cook for approximately 35 minutes
- The batter will remain very thick and fudgy, and it should look undercooked
- Remove from oven
- Cover with aluminum foil and let cool in fridge for a couple of hours
- Cut into 36 squares and serve
- Serving size: 1 piece – 1 point!