Peanut Butter Fudge - Ww

• 1 (15 ounce) can pumpkin puree
• 1 (20 1/2 ounce) box low-fat brownie mix (Betty Crocker makes a good one)
• 2 tablespoons peanut butter

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a very small baking dish, either 8" x 4" for thick fudge or 8" x 8" for thinner fudge.
3. Mix pumpkin and brownie mix until smooth; batter will be thick.
4. Pour into prepared baking dish.
5. Drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool.
6. Bake for 30 to 40 minutes (approximately 30 minutes for an 8" x 4" pan and about 40 minutes for an 8" x 8" pan). It should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty).
7. Remove from oven; cover with foil; cool in fridge for several hours. Let cool on the counter a little while so your baking dish doesn't shatter!
8. Cut into 18 pieces, 3x6.

pumpkin puree, brownie mix, peanut butter

Taken from www.food.com/recipe/peanut-butter-fudge-ww-287412 (may not work)