Gooey Caramel Coconut Brownies

(from staceydan’s recipe box)

HG Tip! Spray a spatula with nonstick spray and use to smooth out the batter in the pan; the spray will keep the batter from sticking to the spatula.
PER SERVING (1/16th of recipe, 1 brownie):
165 calories, 3.5g fat, 298mg sodium, 32.5g carbs, 2g fiber, 17.5g sugars, 2g protein — PointsPlus® value 4*

Source: Hungry Girl

Serves 16 people

Categories: Dessert

Ingredients

  • One 18.25-oz. box moist-style devil's food cake mix

  • One 15-oz. can pure pumpkin (Libby's is best!)
  • 1 sugar-free caramel pudding snack with 60 calories or less (like the kind by Snack Pack)
  • 1/4 cup light or fat-free caramel dip (like the kinds by Marzetti) 

  • 2 tbsp. finely chopped pecans
  • 2 tbsp. shredded sweetened coconut, chopped

Directions

  1. Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray and set aside. 



  2. In a large bowl, combine cake mix with pumpkin. Stir until blended. (Batter will be thick.) Spread into the baking pan and smooth out the top. (See HG Tip!)

  3. Bake in the oven until a toothpick inserted into the center comes out clean, 20 – 25 minutes. Let cool completely.

  4. Meanwhile, in a medium bowl, combine pudding, caramel dip, pecans, and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.

  5. Evenly spread pudding mixture over brownies. Slice and enjoy! (Refrigerate leftovers.)

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