Salted-Pumpkin Chocolate-Tahini Brownies

1. Preheat oven to 350°; spray 9-inch square baking dish with cooking spray.

2. In small saucepan, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted.

3. In large bowl, whisk eggs, pumpkin, syrup and vanilla extract; whisk in chocolate. Whisk in flour, cocoa powder and baking soda; spread in prepared pan. Using small spoon, drop dollops of tahini over chocolate mixture; with wooden skewer or toothpick, swirl tahini into chocolate mixture to create marbled effect. Sprinkle brownie with salt; bake 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool brownie completely in pan on wire rack.

4. Cut brownie into 16 squares. Makes 16 brownies.

• 199 Calorie
• 13 g Fat
• 3 g Saturated Fat
• 47 mg Cholesterol
• 134 mg Sodium
• 18 g Carbohydrates
• 3 g Fiber
• 11 g Sugars
• 10 g Added Sugars
• 6 g Protein