Pumpkin-Swirl Brownies

• Total time: – min
• Cook time: – min
• Prep time: – min

• 15 ounces canned pure pumpkin
• ¼ cup unsweetened applesauce
• 2 tbsp pumpkin pie spice
• 6 ounces plain soy yogurt
• ¾ cup unsweetened applesauce
• 1 tbsp vanilla extract
• 1 cup raw sugar
• 1 cup light brown sugar
• 1½ cups whole wheat pastry flour
• ½ cup unsweetened cocoa
• 1 tsp baking powder
• ½ tsp salt

Preheat oven to 350 F. In a small bowl, combine pumpkin, 1/4 cup applesauce and pumpkin pie spice until well blended. In a medium bowl, combine yogurt, 3/4 cup applesauce, both sugars and vanilla until well combined. In a large bowl, whisk flour, cocoa, baking powder and salt together. Add yogurt mixture to flower mixture and combine. Spoon brownie mixture into a greased 8x8 square baking pan. Use a spatula to spread it out evenly. Spoon pumpkin mixture on top, using a spatula to even out smoothly. Then use spatula to swirl and mix the batters together. Bake 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to fully cool before slicing.

Servings per batch: 9

• Calories: 285
• Fat: 1.60g
• Carbohydrate: 66.50g
• Dietary Fiber: 5.70g
• Sugars: 41.80g
• Protein: 4.20g