Copycat Hungry Girls Guilt Free Peanut Butter Fudge!

• 2 cups canned pumpkin puree
• 1 (18 1/3 ounce) box Betty Crocker fudge brownie mix (family size 18.3 oz)
• 2 tablespoons low-fat peanut butter, room temperature (better n peanut butter)

1. Preheat oven to 350 degrees.
2. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
3. Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.
4. Spoon 2 tablespoons of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
5. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
6. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.
7. Cut into 36 squares and serve.
8. Serving Size: 1 piece - 1 Point!

pumpkin puree, brownie mix, lowfat peanut butter

Taken from www.food.com/recipe/copycat-hungry-girls-guilt-free-peanut-butter-fudge-213319 (may not work)