1/16th of recipe: 156 calories, 3g fat, 278mg sodium, 31g carbs, 1.5g fiber, 18g sugars, 1.5g protein -- PointsPlus® value 4*
Chocolate and candy canes go together like Santa and Mrs. Claus! (What's her first name, anyway?) Enjoy a brownie while you mull it over...
1/3 cup chocolate frosting
1 sugar-free chocolate pudding snack with 60 calories or less (like the kind by Jell-O)
1 box moist-style devil’s food cake mix (15.25 - 18.25 oz.)
One 15-oz. can pure pumpkin
1/4 tsp. peppermint extract
2 standard-sized candy canes or 8 mini candy canes
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray.
In a medium bowl, mix frosting with pudding until smooth and uniform. Cover and refrigerate.
In a large bowl, mix cake mix, pumpkin, and peppermint extract until smooth and uniform. (Batter will be thick.)
Finely crush half of the candy canes, and stir into the batter. Spread batter into the baking pan.
Bake until a toothpick inserted into the center comes out clean, 18 - 20 minutes.
Let cool completely, about 1 1/2 hours.
Spread brownies with frosting mixture. Just before serving, roughly crush the remaining candy canes, and sprinkle over frosted brownies. Enjoy!
MAKES 16 SERVINGS