Two Ingredient Brownies

2 INGREDIENT PUMPKIN BROWNIES
Makes 25 brownies

Ingredients:1 "Family Size" box (19.5 oz) brownie mix
1 (15 oz) can pumpkin

Frosting - optional
1/2 cup butter
2 cups powdered sugar
1/4 tsp pumpkin pie spice

How to Make:
Brownies:
Preheat oven to 350°
Line a 9x9 pan with foil and spray lightly with cooking spray.
In a bowl mix together brownie mix and pumpkin until smooth.
Spread batter into pan and bake for 25-30 minutes until set.
Let cool completely. Frost if desired.

Frosting
Cream butter and pumpkin pie spice until smooth.
Turn mixer to low and add in powdered sugar
Turn mixer up to medium and beat until fluffy.
Spread on brownies, if desired.

(if they aren't cooked long enough, the middle will be gooey and loose, but it is SO good that way. I was brave and ate the middle while my mom ate the edges.  The edges will end up being more cooked, but they are not burned.  you can always use a larger pan as well, the brownies will thinner but you may be able to cook them all the way through if you don't want  gooey centered brownies.)   As they are brownies, they aren't exactly what you would call "healthy" but they are better for you than adding a ton of oil into them.  And if you eat a small one, it helps kill the chocolate cravings!  :)   This is the pic from their site: 

From: Cookies and Cups

Raspberry-Pecan Mini Loaves Recipe

We have made this recipe 3 times now. Twice with raspberries, one time with fresh cranberries. The cranberries were very tart, but it was very good. Make sure to put some wax paper or foil on the counter under cooling racks when you glaze the bread to help with the mess the glaze will end up making, and any dripping from the fruit in the bread.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/2 cup vanilla yogurt
1/3 cup orange juice
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 teaspoon orange extract
1 cup chopped pecans, toasted
1 cup fresh or frozen raspberries
GLAZE:

1 cup confectioners' sugar
4 to 5 teaspoons orange juice
DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, yogurt, orange juice, applesauce, oil and extract. Stir into dry ingredients just until moistened. Fold in pecans and raspberries.
Transfer to six greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over warm loaves. Yield: 6 mini loaves (6 slices each).

(from Taste Of Home http://www.tasteofhome.com/recipes/Raspberry-Pecan-Mini-Loaves )
I don't know how many points it will end up being, but with the yogurt, the juice, and the applesauce it's really amazing how delicious and healthy it ends up being. And honestly, with one bite I don't care how many points it is. It's a great alternative to sweets. 

Welcome to Dash of Sunshine

This blog is dedicated to delicious, low calories and points recipes. These are the recipes that my family and I have tried and loved, thanks to Pinterest.  I will give credit back to those who have originally posted them, and will link back to Pinterest if I can't find the original poster.

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