Skinny January is underway here at Back For Seconds. I am posting skinny (yet scrumptious) recipes only, all month long!
Now just because we’re talking healthy doesn’t mean we’re eliminating dessert. Chocolate is at the top of the food pyramid, is it not??
Today I’m sharing my recipe for all you chocolate lovers who also love your skinny jeans. These brownies are rich, dense, fudgy, and intensely chocolatey! They are sure to satisfy those cravings!
The whole pan uses only 1/2 cup of sugar and NO butter or oil!! They get a little help in the sweetness department from a couple packets of zero calorie sweetner and since you are combining it with real sugar you don’t get any funny aftertaste. The moist, fudge like texture comes from pumkin puree (you could also use greek yougurt), and a little hot water – who knew?
The texture is not exactly the same as a traditional fudge brownie. Honestly it’s more like actual fudge! Very rich and satisfying
The butterscotch drizzle in neither necessary nor skinny, but it’s fun and yummy, haha!
My 4 year old daughter actually preferred eating the brownies plain, and she eats sugar like it’s her job, so you know they must be good!
Skinny Fudge Brownies with Butterscotch Drizzle
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 3/4 cups pumpkin puree
- 3/4 cups cocoa powder
- 1/4 cup brown sugar
- 1/4 cup sugar
- 3 packets splenda (or other zero calorie sweetner)
- 2/3 cups flour
- 1 egg
- 4 tablespoons hot water
- 1/3 cup butterscotch (melted)
|Preheat oven to 350|
|In medium bowl stir together pumpkin and cocoa. Mix in sugars and sweetener until smooth. Add hot water and stir. Mix in the egg then add flour mixing just until combined. Spread into a greased 8x8" pan and bake for 15 minutes or until toothpick inserted comes out clean or with fudgy crumbs. Do not overcook!|
|Let brownies cool in the pan. Melt butterscotch chips and pour into a plastic baggie. Snip off the corner and drizzle back and forth over the brownies. Store covered at room temperature.|