Swirls of Serendipity

May 6, 2011

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Peanut butter and chocolate…they’re BFF’s, right? A classic combo made in heaven….and totally off limits if you’re trying to eat healthy….NOT!

If you’ve been reading HHH for a while, you’ve heard me talk about Hungry Girl. You’ve seen me make HG recipes time and time again. And hopefully, you’ve subscribed to her weekly email (if not, GET ON IT)! If you are a subscriber, you saw this recipe for HG’s Nutty-Good Brownies in your inbox this week. Being the PB and chocolate lover that I am, I could NOT get it out of my mind! I knew I HAD to make them…so on Wednesday night, I did. Let me tell you, these brownies did NOT disappoint. I’ve made HG’s Cheesecake Brownies before, and these are essentially the same, but swapping the cream cheese for PB. Since they’re made with pumpkin and no fat, they tend to be more cake-y than fudgy, but they’re delicious nonetheless. And getting PB and chocolate for 160 calories for a HUGE brownie….no complaints here! I made a half batch, so all the photos you’ll see are for 1/2 the batch, FYI. Here’s the recipe:

HG’s Nutty-Good Brownies

Ingredients:
One 18.25-oz. box moist-style devil’s food cake mix
One 15-oz. can pure pumpkin
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)  (I made a half recipe, but found I needed the full one tbsp of milk to make the mixture a bit more spreadable)

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

Serving Size: 1 brownie (1/16th of recipe)IMG_0977
Calories: 160
Fat: 4g
Sodium: 293mg
Carbs: 30g
Fiber: 2g
Sugars: 15.5g
Protein: 2.5g

The reason the pumpkin in this photo looks a little funky is because it’s pumpkin that has been frozen then thawed in the microwave.

 

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The pumpkin and cake mix (FYI, if you’re making 1/2 batch, use 2 cups of cake mix). I stuck the spatula straight up in the batter to show just how thick it is!

 

 

 

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I microwaved the peanut butter for a few seconds, then added a bit of extra milk to make it easier to swirl.

 

 

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The peanut butter on top of the brownie batter in the ban, before the swirling action has started (use an 11 x 7 pan for 1/2 recipe).

 

 

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A swirling action shot…look at me go!

 

 

 

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These brownies are baked and ready to be devoured. Try them….4 ingredients, PB and chocolate goodness, 160 calories. Pretty much a no-brainer if you ask me (unless you’re allergic to peanut butter, in which case I offer my profoundest and deepest apologies).

Do you have any baking plans/recipes you want to try in the near future? Let me know, I’m always keen for new recipe ideas!

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