Hungry Girl Chocolate Peanut Butter Fudge

Ingredients

• 2 cups canned pumpkin puree

• 1 (18 1/3 ounce) box Betty Crocker fudge brownie mix
• 2 tablespoons better n peanut butter low-fat peanut butter, room temperature

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).

3. 3

   Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture.

4. 4

   Spoon 2 tablespoons of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.

5. 5

   Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.

6. 6

   Remove from oven.

7. 7

   Cover with aluminum foil and let cool in fridge for a couple of hours.

8. 8

   Cut into 36 squares and serve.