Low fat sugar free fudge!

Borrowed from Hungry Girl, and modified even further

Ok, I know this is going to get some negative feedback from Splenda haters, but I think this is a great treat to please a nagging sweet tooth!

1 12.35 oz box Pillsbury Sugar Free Chocolate Fudge Brownie Mix (dry powder)
1 1/3 C Libby's Pure Pumpkin
1 T. Better'n Peanut Butter- Low sodium

Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 1 tbsp. of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 24 squares and serve.

Yield 24:
Per square:
82 cals
13 g carbs
1 g fat
1 g protein
0 g sugar
4.5 g sugar alcohol
45 mg sodium