These brownies are everything brownies should be. Chocolatey. Chewy. Ooey gooey. Fudgy. Stuffed with leftover chopped up Halloween candy. And an added bonus? They're low calorie.
To eliminate a bunch of the calories and fat associated with brownies, simply swap out the oil and eggs the recipe calls for and use a can of pumpkin instead (pumpkin puree - NOT pumpkin pie filling). If you're not a fan of the pumpkin flavor, don't fear: you can barely taste it once the brownies are baked. Honestly, if you didn't know there was pumpkin puree in here you'd never guess it. The consistency is fudgy and the brownies are delicious.
Then, because it was Halloween and because I grossly overestimated the amount of candy we'd need for trick-or-treaters, I took these brownies to the next level by mixing in chopped up Halloween candy. I used my favorites (and the nutritional stats provided are for the candy I used) but you can use whatever you want.
Pop 'em in the oven and you're good to go!
I promise you, it doesn't get much easier than this!
Until next time!
- 1 box of brownie mix (I used Betty Crocker Fudge Brownies)
- 1 15-oz can Libby's 100% Pure Pumpkin (NOT pumpkin pie filling)
- Leftover Halloween candy (I used three snack size Kit Kat, three fun size Milky Way, and three bite size 3 Musketeers bars)
Serving size: 1/12 of recipe or 1/16 of recipe, depending on how big you cut the brownies
Weight Watchers PointsPlus value: 6 (if making 12 brownies) or 4 (if making 16 brownies)
- Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
- In a large mixing bowl, combine the brownie mix and canned pumpkin. Set aside.
- Chop your chosen candy into small chunks. Add to the brownie mix and stir to combine.
- Pour the mix into the pan. Spread evenly. Bake at 350 degrees for 24-26 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Let cool slightly, then cut into squares and enjoy!