Low Fat Pumpkin Cream Cheese Brownies

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• brownie mix (i used a dr. oetker organics 13.1 ounce box)
• 3/4 cup canned pumpkin puree (pure pumpkin, not pie mix)
• 1 egg
• 4 ounces fat-free tub cream cheese
• 1/4 cup pumpkin puree
• 1/4 cup sugar
• 1/4 teaspoon spice

Recipe

• 1 1. preheat oven to 350*f. spray an 8-inch by 8-inch baking pan with nonstick cooking spray.
• 2 2. brownie mix in a large mixing bowl with canned pumpkin and egg. beat with an electric mixer until batter is smooth. spoon batter into prepared pan.
• 3 3. in a small bowl, beat cream cheese, pumpkin, sugar and spice until smooth and creamy. drop spoonfuls of cream cheese mixture on to brownie batter. swirl with a knife.
• 4 my note: for me, these brownies are a complete life saver. as a like-to-be fitness competitor, these are perfect for a weekend treat. i use egg whites (or 3 tbl egg whites if pouring from the carton), pillsbury reduced sugar brownie mix in chocolate fudge, and splenda in place of the sugar. dont know what the ""orginal recipe"" comes out to be, but these brownies are virtually fat free and so good. i have to stop myself from eating the entire pan! baked them for 40 minutes and came out perfect.