PER SERVING (1/16th of recipe, 1 brownie): 165 calories, 3.5g fat, 298mg sodium, 32.5g carbs, 2g fiber, 17.5g sugars, 2g protein -- PointsPlus® value 4*
It's as if the best part of German chocolate cake hopped on top of a pan of brownies. What's NOT to like about that?
1 box moist-style devil's food cake mix (15.25 to 18.25 ounces)
One 15-oz. can pure pumpkin (Libby's is best!)
1 sugar-free caramel pudding snack with 60 calories or less (like the kind by Snack Pack)
1/4 cup light or fat-free caramel dip (like the kinds by Marzetti)
2 tbsp. finely chopped pecans
2 tbsp. shredded sweetened coconut, chopped
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray and set aside.
In a large bowl, combine cake mix with pumpkin. Stir until blended. (Batter will be thick.) Spread into the baking pan and smooth out the top. (See HG Tip!)
Bake in the oven until a toothpick inserted into the center comes out mostly clean, 25 - 30 minutes. Let cool completely.
Meanwhile, in a medium bowl, combine pudding, caramel dip, pecans, and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.
Evenly spread pudding mixture over brownies. Slice and enjoy! (Refrigerate leftovers.)
MAKES 16 SERVINGS
HG Tip! Spray a spatula with nonstick spray and use to smooth out the batter in the pan; the spray will keep the batter from sticking to the spatula.