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Chocolate Pumpkin Brownies
Index Page
5 PointsPlus Per Serving

1 1/2 tbsp low-fat cream cheese, room temperature
1/3 cup and 1/4 tablespoons plus 1/4 cup sugar
1/3 cup and 1/4 tablespoons canned pumpkin
2 1/4 large eggs, room temperature
3/4 cup plus 2 Tbsp whole-wheat pastry flour
3/4 tsp cinnamon, divided
4 1/2 oz bittersweet baking chocolate, chopped
1 1/2 tbsp unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup stout beer, room temperature
3/4 tsp vanilla extract
1/3 tsp baking powder
1/4 tsp cayenne powder (optional)
1/4 tsp salt
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1. Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. In a bowl, stir together cream cheese, 1/4 cup sugar, canned pumpkin, 1 egg, 2 tablespoons flour, and 1/2 teaspoon cinnamon; set aside.

2. Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt, and 1/2 teaspoon cinnamon.

3. Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.

Makes 12 Servings (1 Brownie Per Serving)

Nutritional Info Per Serving: 165 calories; 8 g fat; 24 g carbs; 3 g protein; 3 g fiber