Pumpkin Swirl Brownies

3/4  cup		oats
1/2  cup		Cocoa Powder - Unsweetened
2  tablespoons		stevia
1  teaspoon		Clabber Girl Double Acting Baking Powder
1/4  teaspoon		Sea Salt
3/4  cup		Fage Total 2% Greek Yogurt
1/4  cup		Almond Breeze Unsweetened almond milk
1		Large Egg White - Raw
1/4  cup		Libby's Pumpkin - 100% Pure, Canned
1/2  cup		Trader Joes 4% milkfat cottage cheese
1/2  teaspoon		Ground Cinnamon
1/2  teaspoon		Pumpkin Pie Spice Blend

Tip: For nutritional information on all the ingredients in Pumpkin Swirl Brownies just click on each ingredient name. Then adjust the serving size for any Pumpkin Swirl Brownies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

For the brownies:
3/4c oats
1/2 c unsweetened cocoa powder
1/2 c baking stevia
1tsp baking powder
1/4 tsp salt
3/4c low fat greek yogurt (2%)
1/4c unsweetened almond milk
2 egg whites

Pumpkin Swirl:
1/4c pumpkin
1/2c low fat cottage cheese
1 egg whites
1/8c baking stevia
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice


Preheat oven to 350 degrees. Spray 8x8 baking dish with cooking spray
Make brownies: add dry ingredients to blender and blend until smooth. Add wet and dry ingredients, stir and pour into baking pan.

To make pumpkin swirl:
Place all ingredients for swirl into a blender and blend until cottage cheese is pureed. Drop pumpkin mixture in spoonfuls to the brownies then gently swirl into brownies with knife.
Bake for 22-25 minutes or until brownies start to pull away from pan. Cut into 12 squares