Peanut Butter Brownies (Hungry Girl Swap)

Peanut Butter Brownies (Hungry Girl Swap)

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)

Directions:
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! 

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