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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 118.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.9 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Pumpkin Fudge Brownies calories by ingredient
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Pumpkin Fudge Brownies

Submitted by: CRYS314
Pumpkin Fudge Brownies

Introduction

Craving a brownie? Eat this low-cal alternative. Craving a brownie? Eat this low-cal alternative.
Number of Servings: 18

Ingredients

    Betty Crocker Fudge Brownies
    1 15 oz can Libby's Pumpkin Puree

Directions

Preheat oven to 350. Mix pumpkin and brownie mix until smooth. Pour into 13x9 inch pan. Bake for approximately 35 minutes or until fork inserted in center comes out clean.

Makes 18 servings.

Number of Servings: 18

Recipe submitted by SparkPeople user CRYS314.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    Thanks for the recipe...I also added a tsp of pure vanilla...these are yummy and very satisfying! - 11/3/12

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  • Incredible!
    2 of 2 people found this review helpful
    For being healthy, this is awesome! My whole family enjoyed. Texture was not quite right, but taste made up for it. - 3/6/13

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  • Incredible!
    2 of 2 people found this review helpful
    Love love love these. Thanks for sharing - 2/8/12

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  • Incredible!
    2 of 2 people found this review helpful
    yum!! great way to fix a chocolate craving!! - 11/8/10

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  • O.K.
    1 of 1 people found this review helpful
    I enjoyed the taste of these brownies. However, they are very thin and chewy. - 10/17/10

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  • 1 of 1 people found this review helpful
    Can you use Betty Crocker Low-fat mix? - 10/24/09

    Reply from CRYS314 (10/25/09)
    I would imagine so. We just picked a brownie mix and used the lowest-cal one we could find... So, I'm sure the low-fat one would work okay.


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  • Incredible!
    1 of 1 people found this review helpful
    This was really good. It was hard to eat just one. - 10/21/09

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  • I loved 'em - perfect Halloween treat for adults, but my folks thought they were too raw and chewy (though I only baked 'em initially 18 min).

    They didn't rise much at all; so fill up the muffin tins or paper holders full. Satisfied my choc and sweet craving! - 11/1/14

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  • I used an ultimate fudge brownie mix, added 1/2 t. vanilla, and 2 T. water (as well as the 15 oz. pumpkin), and it still tasted very pumpkin-y. I think I'll just replace the oil the box recipe calls for with pumpkin, so it won't be as pumpkin-y, but It will cut some calories. - 12/14/13

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  • Maybe I should have tried the substitutions. This turned out to have a gummy texture and very little flavor. I won't be making it again. - 9/14/10

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  • This recipe is delicious. I made it with these changes:
    - "No Pudge" Fat-free Fudge Brownie mix
    - 2 c. baked blue hubbard squash
    - 1 small sweet potato
    - 1/3 c. fat free yogurt
    The batter was really hard to mix, it was so thick, but it worked out just fine. Also added 1 c walnuts (200 cal/s - 10/28/09

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