On select Tuesdays I'll share delicious recipes either inspired by my books or that are just plain delicious!
Today's recipe is dedicated to all those who are getting ready to participate in this year's NaNoWriMo (National Novel Writing Month). Writing 50,000 words in 30 days is no mean feat, and easy, fast and delicious goodies are a must! Along with caffeine and a side order of possibly insanity, but that's another story.
While I'm busy planning my "NaNo" book project in October, I also like to dig out some recipes to get a head start. I found this recipe, which features reduced fat and calories (yay!), through the Hungry Girl website. I give you:
CHOCOLATE-PUMPKIN FUDGE WITH PEANUT BUTTER SWIRLS
Yum!! Don't overbake these...and I like to occasionally drizzle with a couple tbsp melted dark or milk chocolate or caramel. The directions say to use an 8X8 pan, but all I have are 9X9's and they turn out fine.
2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better 'n Peanut Butter, room temperature
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.