Chocolate Chip Pumpkin Pie Brownies

[2 SP per serving] A healthy recipe for treats with the cozy flavors of pumpkin pie and the same fudgy texture as brownies! So easy & just 63 calories! These easy treats are perfect for any pumpkin lover! They have the cozy flavors of pumpkin pie and the same fudgy texture as brownies. They’ll keep for at least a week if stored in an airtight container in the refrigerator.

Information

Makes: 16 servings
Source: Amy's Healthy Baking

Ingredients

1 ¼ cups	white whole wheat flour
1 tsp	ground cinnamon
1 tsp	baking powder
¼ tsp	salt
1 ½ Tbsp	unsalted butter
¾ cups	pumpkin puree, room temperature (not pumpkin pie mix)
2 tsp	vanilla extract
½ cup	nonfat plain greek yogurt
1 ¼ tsp	vanilla crème stevia
2 Tbsp	fat free skim milk
2 ½ Tbsp	mini chocolate chips

Instructions

1. Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. In a separate bowl, stir together the coconut oil, pumpkin, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.* Mix in the stevia and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of chocolate chips.
3. Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 300°F for 15-17 minutes. Cool completely to room temperature in the pan, and let the brownies rest for an additional 3 hours before slicing for the fudgiest texture.

Notes

For a vegan version, substitute pumpkin purée for the Greek yogurt, and substitute any non-dairy milk in place of the nonfat milk.
2 SP each.
* If the coconut oil or butter re-solidifies upon adding the Greek yogurt, microwave the mixture for 10-14 seconds to re-melt it (ONLY if your bowl is microwave safe!).