Skinny Pumpkin Cheesecake Brownies

Skinny Pumpkin Cheesecake Brownies

Thank heavens.

• 6 oz. low-fat vanilla yogurt (or greek yogurt – do not use fat free)
• 1/4 cup skim milk (or almond milk, coconut milk, soy milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 and 1/4 cup sugar, divided (no substitutions)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 2 Tbsp reduced fat cream cheese, softened (no substitutions)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp pumpkin pie spice

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place yogurt, milk, egg, salt, baking powder, 1 cup sugar, cocoa powder, and oats into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be thin.
Pour batter into prepared baking dish.  Prepare the pumpkin filling by mixing together pumpkin puree, 1/4 cup sugar, cream cheese, and spices. Drop filling by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares.  I enjoy mine cold and suggest storing in the refrigerator.

Source: sallysbakingaddiction.com