Peanut Butter Fudge - Ww - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
1 (20 1/2 ounce) box low-fat brownie mix (Betty Crocker makes a good one)
2 tablespoons peanut butter

Preparation

Preheat oven to 350 degrees Fahrenheit.
Spray a very small baking dish, either 8\" x 4\" for thick fudge or 8\" x 8\" for thinner fudge.
Mix pumpkin and brownie mix until smooth; batter will be thick.
Pour into prepared baking dish.
Drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool.
Bake for 30 to 40 minutes (approximately 30 minutes for an 8\" x 4\" pan and about 40 minutes for an 8\" x 8\" pan). It should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty).
Remove from oven; cover with foil; cool in fridge for several hours. Let cool on the counter a little while so your baking dish doesn't shatter!
Cut into 18 pieces, 3x6.