Wednesday, October 10, 2012

Weight Watcher Wednesday Guest Post with Marsha Baker

I am so excited to have Marsha from The Better Baker share a scrumptious brownie recipe today. I know you will want to give it a try. I plan to this week!

Thanks Pam - I am thrilled to be able to do a guest post here at The Best Laid Plans. I thrive on time in the kitchen and love trying new recipes.  I had my first cookbook published 2 years ago and hope to do another one day. I am all about quick, delicious & healthy recipes. My sweet hubby of nearly 45 years is diabetic - 100% disabled because of the affects of Agent Orange during 3 tours of Vietnam as a Marine, so I cut back on sugar & fat as much as possible. 
Weight Watchers recipes have proven to be very tasty and this one is definitely a favorite recipe that I have shared often.  I would love for you to come visit my blog and check out the yummy recipes there. 

I sure do!
Especially when it's ooey gooey...and only FOUR Weight Watchers Points (Plus).
It's simple to make and surprisingly you can have it on your 'diet'!
I found this awesome recipe at Hungry Girl online in one of the 'tips & recipes' I get in my email daily. It's like the best part of German Chocolate Cake landed on top of an ooey gooey brownie! OH MY!!!
For the base you mix a cake mix (I used a lowfat brownie mix) with a can of pumpkin and use these simple ingredients for the topping.
I do have to confess - I doubled the topping ingredients, just because I had them on hand..and I like lots of GOOEY!
AND...I cut the pieces bigger than 1/16th of the dessert.
(I wasn't counting points the day I made them=)
I know..I'm sooo bad!
This is still a real treat, even if you ARE counting WW Points!
1 - (18 ozs) box moist-style devil's food cake mix
(or low-fat brownie mix)
1 - (15 ozs) can pumpkin puree
1 sugar-free caramel pudding snack (60 cals. each or less)
1/4 c. light or fat-free caramel dip
(I used caramel syrup cause it's what I had)
2 Tb. finely chopped pecans
2 Tb. shredded sweetened coconut, chopped
Preheat oven to 400. Spray 9" X 13" baking pan with nonstick spray and set aside. 
In large bowl, combine cake mix with pumpkin. Stir until blended.
(I like to rinse the can with a little water and add that too)
(Batter will be thick). Spread into prepared baking pan and smooth out the top (using a spatula sprayed with cooking spray works nicely)
Bake until toothpick inserted into center comes out clean, 20 - 25 minutes. Cool completely.
Meanwhile, in medium bowl, combine pudding, caramel dip, pecans and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.
Evenly spread pudding mixture over brownies.  Slice & enjoy!
(Because it's just the two of us, I added the topping each time I served these luscious bites of WOW!)
Yield: 16 servings - 4 WW Points Plus each


  1. Thanks so much for letting me be a guest at your lovely blog. I'm really honored.

  2. These sound really good!

    1. Thanks for stopping by, Sarah! I think these are amazing. :)

  3. Very nice article, totally what I needed.


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