Pumpkin Fudge Brownies
(11)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 18
Ingredients
Betty Crocker Fudge Brownies1 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.
Servings Per Recipe: 18
Nutritional Info 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

Member Reviews
  • CD13191589
     Thanks for the recipe...I also added a tsp of pure vanilla...these are yummy and very satisfying! - 11/3/12
  • CD13726168
     For being healthy, this is awesome! My whole family enjoyed. Texture was not quite right, but taste made up for it. - 3/6/13
  • FAYEPOW
     Love love love these. Thanks for sharing - 2/8/12
  • DAWN_B
     yum!! great way to fix a chocolate craving!! - 11/8/10
  • CD7218330
     I enjoyed the taste of these brownies. However, they are very thin and chewy. - 10/17/10
  • MARILYNGF
     Can you use Betty Crocker Low-fat mix? - 10/24/09

    Reply from CD2042702 (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.

  • GGARDEN
     This was really good. It was hard to eat just one. - 10/21/09
  • PWILLOW1
     Delicious. - 12/2/20
  • ANDERSON0829
     I made these brownies and I added a dash of cinnamon and they were great!😊 - 2/1/19
  • SPARKNB
     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
  • LAJONES1029
     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
  • MSMOBY
     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
  • ONECOOKIETWO
     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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