Prep: 10 minutes
Cook: 25 minutes
Cool: 1 1/2 hours
1 box moist-style devil's food cake mix (15.25 - 18.25 oz.)
One 15-oz. can pure pumpkin
1/2 cup brown sugar (not packed)
2 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1/4 cup whipped butter or light buttery spread (like Brummel & Brown), room temperature
1/4 cup no-sugar-added applesauce
1/4 cup fat-free liquid egg substitute
1/2 tsp. vanilla extract
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
1 1/2 tsp. cornstarch
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray.
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick!) Spread batter into the baking pan, and smooth out the top.
In a medium bowl, combine brown sugar, Truvia, butter, applesauce, egg substitute, and vanilla extract. Whisk until uniform.
In another medium bowl, combine both types of flour, cornstarch, baking powder, and salt. Whisk thoroughly. Add this mixture to the other medium bowl, and mix until uniform. Fold in chocolate chips. Spread cookie batter over the brownie layer, and smooth out the top.
Bake until a toothpick inserted into the center comes out clean, 20 - 22 minutes.
For best results, let cool completely, about 1 1/2 hours.
MAKES 16 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
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Publish Date: 2015-06-16