Skinny Fudge Brownies with Butterscotch Drizzle
- 3/4 cups pumpkin puree
- 3/4 cups cocoa powder
- 1/4 cup brown sugar
- 1/4 cup sugar
- 3 packets splenda (or other zero calorie sweetner)
- 2/3 cups flour
- 1 egg
- 4 tablespoons hot water
- 1/3 cup butterscotch (melted)
In medium bowl stir together pumpkin and cocoa. Mix in sugars and sweetener until smooth. Add hot water and stir. Mix in the egg then add flour mixing just until combined. Spread into a greased 8x8" pan and bake for 15 minutes or until toothpick inserted comes out clean or with fudgy crumbs. Do not overcook!
Let brownies cool in the pan. Melt butterscotch chips and pour into a plastic baggie. Snip off the corner and drizzle back and forth over the brownies. Store covered at room temperature.