"Swirls Gone Wild" Cheesecake brownies

I'm always up for a good eggless brownie recipe so when I saw this one I knew I had to try it!This recipe is taken directly from the new Hungry Girl 200 under 200 Recipe book. There are so many yummy sounding recipes. They are also low-cal and delicious!

Ingredients:

One 18.25-ounce box devils's food cake mix
One 15-ounce can pure pumpkin
6 ounces fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 teaspoon Coffee-Mate Sugar Free French Vanilla powdered creamer*
1/4 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees.

In a large mixing bowl, combine cake mix and pumpkin, stirring until completely blended. Batter will be very thick.

Spray a large baking pan (about 9 inches by 13 inches) with nonstick spray. Spread batter into the pan and set aside.

Place powdered creamer in a medium mixing bowl. Add 2 tablespoons warm water and stir until creamer has dissolved. Add cream cheese, Splenda, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth, and lump-free.

Spoon cheesy mixture over the brownie batter and use a knife to swirl it in. Don't worry if your swirl isn't perfect-your brownies will taste delicious no matter what!

Bake in the oven for 20 to 25 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool completely. Cut into sixteen pieces. Enjoy!

Makes 16 servings.

PER SERVING (1 brownie): 133 calories, 1.75g fat, 312mg sodium, 29g carbs, 1.5g fiber, 7.5g sugars, 3g protein.

(I'm loving my new brownie c utter! It makes them look so cute!)

* I didn't have any creamer so I just used 1 teaspoon of vanilla instead. It was still yummy!