HG's Better Brookies

By asally04

Serving Size: 1 brookie (1/16th of recipe)
Calories: 197
Fat: 4.5g
Sodium: 318mg
Carbs: 37g
Fiber: 2.5g
Sugars: 20g
Protein: 3g

PointsPlus® value 5*

Ingredients

• Brownie Layer
• 1 box moist-style devil's food cake mix (15.25 - 18.25 oz.)
• One 15-oz. can pure pumpkin
• Cookie Layer
• 1/2 cup brown sugar (not packed)
• 1/4 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
• 1/4 cup whipped butter or light buttery spread (like Brummel & Brown), room temperature
• 1/4 cup no-sugar-added applesauce
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/2 tsp. vanilla extract
• 1/2 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 1 1/2 tsp. cornstarch
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/4 cup mini semi-sweet chocolate chips

Preparation

Step 1

Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray.

In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick!) Spread batter into the baking pan, and smooth out the top.

In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract. Whisk until uniform.

In another medium bowl, combine both types of flour, cornstarch, baking powder, and salt. Whisk thoroughly. Add this mixture to the other medium bowl, and mix until uniform. Fold in chocolate chips.

Spread cookie batter over the brownie layer, and smooth out the top.

Bake until a toothpick inserted into the center comes out clean, 20 - 22 minutes.

For best results, let cool completely, about 1 1/2 hours.

MAKES 16 SERVINGS