Barby's Pumpkin Pineapple Raspberry Brownies

Barby's Pumpkin Pineapple Raspberry Brownies

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Prep your pan with a spritz of Pam to prevent sticking.  Bake at 350 degrees for 16-17 minutes.  

Ingredients:

1/4 cup Buttermilk Kodiak flapjack mix 3 points

1/4 cup Quaker quick oats 2 points

2 T crushed canned pineapple 0 points

1T crushed unsweetened freeze dried raspberries (I order mine from North Bay fruits)

1 tsp baking powder 0 points

1 T white sugar 3 points 

1/4 tsp ground cloves 0 points

1/2 tsp cinnamon 0 points

1 tsp imitation vanilla 0 points

1 very ripe banana mashed 0 points

1 egg 0 points

1/4 cup canned pumpkin 0 points

This will make enough for 10 pumpkin pineapple raspberry brownies 

8 points for 10 pumpkin pineapple raspberry brownies.  That is .8 points per brownie, less that 1 point!  Dust with sifted powdered sugar for sure, or a dot of redid wip.  I added a few sprinkles of coconut on a few and those would be a tad higher in points.  I love toasted coconut on top of about anything!  Every sweet treat I have posted freezes well.  It's best to freeze them with a paper towel wrapped around them in a freezer bag if not eaten the same day.  

Directions:

Dump all ingredients for the batter in the bowl and mix with fork.  Use a small ice cream clicker type scooper to place evenly a small amount of batter in 10 squares.  Bake at 350 degrees for 16-17 minutes.  I bought a 12 cavity pan with 2-1/2 inch squares in it but only had room for 10 brownies.  You could also look at my previous cake recipes and use my buttercream frosting drizzled on top.  Add on points tho! 

I hope you can make these come Thanksgiving and feel totally guilt free.  And they ARE spectacular tasting!!!  

Happy good eating friends!

Barby