Hungry Girl Nutty-Good PB Brownies

By Castrofilippo

Serving Size: 1 brownie (1/16th of recipe)
Calories: 160
Fat: 4g
Sodium: 293mg
Carbs: 30g
Fiber: 2g
Sugars: 15.5g
Protein: 2.5g

Ingredients

• One 18.25-oz. box moist-style devil's food cake mix
• One 15-oz. can pure pumpkin (Libby's is best!)
• 1/4 cup creamy reduced-fat peanut butter, room
• temperature
• 1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)

Details

Servings 16
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.

In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.

In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.

Allow to cool, and then cut into 16 pieces. Enjoy!