1 Point Chocolate Brownie Cool Whip


Chocolate Brownie Cool Whip:

Here is a recipe for a low-point chocolate brownie with Cool Whip topping:


  • 1 box of sugar-free chocolate cake mix
  • 1 can of pumpkin puree (15 oz.)
  • 1 container of fat-free Cool Whip

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine the chocolate cake mix and pumpkin puree. Mix well until the batter is smooth.
  • Pour the batter into a greased 9×13 inch baking dish.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  • Let the brownies cool completely.
  • Once the brownies are cooled, spread the Cool Whip on top of the brownies.
  • Cut the brownies into individual servings and serve.
  • Points:
  • This recipe makes 16 servings, and each serving is only 1 point on the WW program. The points may vary slightly depending on the specific brands used, but this recipe is a great low-point dessert option.

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