HG's Nutty-Good PB Brownies

Since peanut butter plus chocolate is one of the best combinations of all time, it only made sense to add peanut butter to our awesome, cake-like brownies... Tada!

Ingredients:
One 18.25-oz. box moist-style devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is best!)
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)

Directions:
Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.

In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.

In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.

Allow to cool, and then cut into 16 pieces. Enjoy!

MAKES 16 SERVINGS

Peanut Butter Brownies, Average

Nobody ever fooled themselves into thinking that regular brownies are low in fat and calories. Come on. They're brownies. But even sensible people like us have, at some point, ignored just how high in fat and calories those brownies are. Add peanut butter to the equation? The numbers soar! But instead of snubbing peanut butter brownies altogether, we've got a different solution. And that solution is the recipe to the left. If you've ever tried our Yum Yum Brownie Muffins or Swirls Gone Wild Cheesecake Brownies, you know that we're pretty good at making guilt-free, chocolatey baked goods that taste crazy-amazing. And now that we've come up with this new PB-licious version, we're happy to say that our reputation stands untarnished. This recipe is too good, people. MAKE IT NOW!