Pumpkin Cheesecake Brownies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 36.0
- Total Fat: 0.8 g
- Cholesterol: 2.6 mg
- Sodium: 137.6 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 2.1 g
- Protein: 3.4 g
View full nutritional breakdown of Pumpkin Cheesecake Brownies calories by ingredient
Introduction
Super fudgy and chewy... Not your standard brownie, but a good swap to satisfy your chocolatey sweet tooth Super fudgy and chewy... Not your standard brownie, but a good swap to satisfy your chocolatey sweet toothNumber of Servings: 12
Ingredients
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6 oz. low-fat vanilla yogurt (or greek yogurt)
1/4 cup skim milk (or almond milk, coconut milk, soy milk)
1/4 cup egg beaters
1/4 tsp salt
1 tsp baking powder
2 tsp liquid Stevia
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
1/2 cup pumpkin puree (not pumpkin pie filling)
2 Tbsp reduced fat cream cheese, softened
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice
Tips
Adding 1 cup of sugar instead of Stevia will give these more of a "brownie" texture. Changes the nutritionals to 100 calories per brownie. Still WAY better stats than a traditional brownie....
Directions
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place yogurt, milk, egg, salt, baking powder, Stevia, cocoa powder, and oats into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be thin.
Pour batter into prepared baking dish. Prepare the pumpkin filling by mixing together pumpkin puree, cream cheese, and spices. Drop filling by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares. I enjoy mine cold and suggest storing in the refrigerator.
Serving Size: 12 brownies
Number of Servings: 12
Recipe submitted by SparkPeople user KD_503.
Place yogurt, milk, egg, salt, baking powder, Stevia, cocoa powder, and oats into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be thin.
Pour batter into prepared baking dish. Prepare the pumpkin filling by mixing together pumpkin puree, cream cheese, and spices. Drop filling by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares. I enjoy mine cold and suggest storing in the refrigerator.
Serving Size: 12 brownies
Number of Servings: 12
Recipe submitted by SparkPeople user KD_503.