Warm brownies right out of the oven can very tempting (and full of fat/calories). This updated brownie recipe has loads of vitamin A and trims off over 135 calories and 6 grams of fat PER BROWNIE!
2 cups canned pure pumpkin
1 box brownie mix
2 tbsp. reduced-fat peanut butter, room temperature
Preheat oven to 350 degrees.
Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
Spray a small baking pan (8″ X 8″ work best – no larger!) with nonstick cooking spray and pour in the mixture.
Spoon 2 tbsp. of peanut butter (room temperature) on top and use a knife to swirl peanut butter around.
Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
Remove from oven.
Cover with aluminum foil and let cool in fridge for a couple of hours.
Cut into 36 squares and serve.
Each square is a serving (1.3 oz)
Before and After: DifferencesCalories: 200, 63: -137Fat (g): 7, 1: -6Sodium (mg): 65, 56: -9Fiber (g): 0, 1: +1Protein (g): 0, 1: +1