1 (18 oz.) pkg. brownie mix (I use Betty Crocker Traditional Chewy)
2 cups canned pure pumpkin
2 tbsp. reduced-fat peanut butter, at room temp.

Preheat oven to 350°F

Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else!)

Prepare a square baking pan (9x9-inch works best) with non-stick cooking spray (Pam) or Baker's Joy. Pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter.

Bake at 350°F for 35 minutes

Note: The batter will remain very thick and fudgy, and it should look undercooked. Allow to cool.

Cover pan with foil and place pan in the refrigerator for at least 2 hours.

Cut into 36 squares. Makes 36 servings.

Submitted by: Leiloni Brown