Hungry Girl Peanut Butter Brownies

READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • one 18 . 25-oz . box moist-style devil's food cake mix
  • one 15-oz . can pumpkin puree (Libby's is best!)
  • 14
    cup reduced-fat creamy peanut butter, room temperature
  • 1
    tablespoon light soymilk (plain or vanilla) or 1 tablespoon nonfat milk (whatever you have on hand)
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DIRECTIONS

  • 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!
  • MAKES 16 SERVINGS.
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