100 Calorie Pumpkin Chocolate Brownies
Fudgy and rich chocolatey flavor!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine American
- 2 tbsp ground flax seed mixed with 2 tablespoons water set aside
- 1 1/4 cups canned pumpkin (not pumpkin pie filling)
- 2/3 cup sugar free pancake syrup I use Log Cabin brand
- 3/4 cup all purpose flour
- 3 tbsp Splenda for baking (sugar free sugar substitute)
- 2 servings sugar free chocolate chips I use Lily's brand
Mix all of the above ingredients except the egg replacer and stir to combine.
Add the flax egg and stir again.
Pour into an 8x8 brownie pan - I add parchment paper so it won't stick
Bake in a preheated oven at 350 for 20-22 minutes.
For my Weight Watcher friends - this is 4 personal points for me.
Super easy and quick - I sometimes freeze the brownies after cutting in a container (separated between parchment paper so they don't stick) and will either defrost on the counter for 30 minutes and eat - or reheat in my air fryer.
Weight Watcher Personal Points - Click here to add my recipe to your WW app!
Keyword brownie, chocolate brownie, pumpkin brownie