cheesecake brownies

Ingredients

• Moist devil's food cake mix

  64 Tbs or 1000g

• Pumpkin

  Canned, without salt

  4.43kg

• Cream cheese

  Fat free

  170g

• Granulated Splenda

  ¼ cup or 25g

• Coffee-mate sugar free french vanilla creamer powder

  ⅓ Tbs or 33g

• Vanilla extract

  ¼ tsp or 1g

Directions

1. 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