Guilt Free Peanut Butter Fudge (Hungry Girls)

**cali~jenn** · 03-09-2011, 04:52 PM

I havent tried it yet with the topping but just plain fudge it is YUMMY! You must eat this chilled tho to enjoy it, warm it isnt bad but definitely NOT as good as out of the fridge.

Ingredients:
2 cups canned pumpkin puree
1 (18 1/3 ounce) box Betty Crocker fudge brownie mix (family size 18.3 oz)
2 tablespoons low-fat peanut butter, room temperature (better n peanut butter)

Directions:
1 Preheat oven to 350 degrees.
2 Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
3 Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.
4 Spoon 2 tablespoons of Better ?n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
5 Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
6 Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.
7 Cut into 36 squares and serve.
8 Serving Size: 1 piece - 1 Point!
1 piece - 59 calories! (Made without peanut butter topping)

**cali baker** · 02-19-2013, 01:48 PM

This sounds really yummy for not so many calories. My kind of dessert! I just bought some canned pumpkin and cake mixes over the weekend so i'll have to get the brownie mix next to give this a try.