4 Reviews

This was delicious! Made it for a girls night and we ate a rather substantial amount of the pan, with the remainder finished by my boyfriend for breakfast! It was super moist too - only change was I couldn't find SF vanilla coffee creamer anywhere, so I used some vanilla carmel that had sugar in it and omitted the splenda.

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Cadillacgirl November 22, 2009

I am a Hungry Girl fan. These are much better warmed up the next day after chilling in fridge overnight. I cut them into squares and put them in the freezer for a quick dessert. I think next time I will try putting the frosting on AFTER they have cooled, and sprinkle a few chopped nuts on top. Overall, pumpkin is a great alternative to oil and butter. I will probably try applesauce instead of pumpkin in the next batch.

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mytu September 19, 2012

YUM! Made these just as plain brownies without the cream cheese which I can only imagine would have been even better! These were a complete hit by everyone and the only complaint I have is how hard they are to get spread out into that pan. :) Will make these all the time now, thanks for sharing!

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cali~jenn October 17, 2010

I recently purchased the Hungry Girl 200 calorie or less cookbook and am having a great time cooking my way through it. I have made this one twice. There seems to be a pumkin shortage in our area, so I used pureed butternut squash instead and they turned out great.

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runningwild69 January 20, 2010
Hungry Girl Cheesecake Brownies