Dreamy Chocolate Peanut Butter Fudge

1 box (18.3-ounces) Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix

2 cups canned pure pumpkin

2 tablespoons reduced-fat peanut butter, at room temperature

Place oven rack in center position and heat oven to 350 degrees. Spray a 9-by-9-inch square baking pan with nonstick spray.

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

Pour batter into prepared pan. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover pan with foil and place pan in fridge for at least 2 hours. Cut into 36 squares.

Serves 36.

Nutrition values per serving: 65 calories (13.8 percent from fat), 1 g fat, 14 g carbohydrate, 1 g fiber, 1 g protein, 0 cholesterol, 57 mg sodium.

"Hungry Girl" by Lisa Lillien (2008 St. Martin's Griffin, $17.95)