Tuesday, November 20, 2012

2 Ingredient Pumpkin Brownies

What if I told you that you could easily make a fudgy, rich brownie packed with vitamin A and fiber in 20 minutes?  And that said brownie is only 124 calories and 2 grams of fat?  Well folks, I'm here to tell you that such a thing is possible. 

Once again, it's thanks to the magic of canned pumpkin.  Just like with my 86 Calorie Cupcakes, I simply combined  a box of mix with a can of pumpkin puree.  Easy peasy!  I used a box of Low Fat Brownie Mix to reduce the calorie count even more, but you can use  any type of brownie mix.  (I hear the Ghiradelli Dark Chocolate brownie mix makes a great brownie).  The result is a fudgy, dense brownie with just the very slightest hint of pumpkin.

Pumpkin Brownies

17-20 oz Box of Brownie Mix (I used Low Fat)
15 oz Pumpkin Puree


1. Preheat the oven to 350 degrees. Spray the bottom of a 9 x 13 pan with cooking spray.

2. Mix pumpkin puree and brownie mix until there are no clumps. Pour batter into pan.

3. Bake for 18-25 minutes.  Make sure not to overcook; remember that it will continue cooking for a bit even after you remove it from the oven. 

4. Cut the brownies into 20 squares.  Serve with a dollop of Whipped Cream if you're feeling fancy.

Serving Size: 1/20th of Prepared Brownie
Calories: 124
Carbs; 27
Fat: 2
Protein: 1

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