Chocolate Peanut Butter Fudge

One of my favorite Hungry Girl recipes... 

Chocolate Peanut Butter Fudge

One box of Brownie Mix

2 cups of canned pure pumpkin

2 tbsp reduced-fat peanut butter

Preheat oven to 350 degrees.

Combine pumpkin w/brownie mix in a large bowl and stir until smooth (batter will be very thick, but don’t add anything else!)

Spray a square baking pan (9” x 9”) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.

36 Servings = 2 POINTS per serving

(If you use super-low in fat and high fiber brownie mix, the POINTS will vary.)