Caramel Fudgey Brownies

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 160.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.9 g

View full nutritional breakdown of Caramel Fudgey Brownies calories by ingredient


Introduction

This is a crazy good recipe that is not too bad for you! Inspired by the Hungry Girl recipes, this has quickly become a family favorite! This is a crazy good recipe that is not too bad for you! Inspired by the Hungry Girl recipes, this has quickly become a family favorite!
Number of Servings: 15

Ingredients

    1 box Pillsbury Reduced Sugar Chocolate Fudge Brownie Mix
    1 can Libby's Pure Pumpkin
    1/2 jar Smucker's Sugar Free Caramel
    Kraft Fat Free Cool Whip
    Pam Cooking Spray

Directions

Preheat oven to 350 for a clear pan or 325 for a dark pan. Empty brownie mix into bowl. Using a fork, mix canned pumpkin with brownie mix until thoroughly mixed. Spray bottom of a 11 x 7.5 pan with cooking spray. Pour brownie mixture into the pan. Ensure it's even or the brownies will cook unevenly. Cook for 25 minutes or until knife comes out clean when inserted. While brownie is still warm, pour caramel over the brownie. Let cool. Cut into 15 pieces. Serve with 2 Tbs of fat free Cool Whip.

* I start with 25 minutes on the bake time and increase as necessary. The pumpkin will cause this to be fudge-like but you don't want to overcook it.

Number of Servings: 15

Recipe submitted by SparkPeople user JLBILLMAN.