Fudge...Unpudged! Recipe


Submitted by happygal

Makes 16 servings


low-ft Fudge brownie - the pumpkin also gets your veges in

Ingredients
2 cups pumpkin canned
18 3/10 oz Betty Crocker Fudge Brownies Mix
2 tbsp. Peanut Butter, room temperature
Directions
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 32 squares and serve.
Categories

Dessert, Vegetarian, Kosher

Nutrition Facts
Serving Size 65.0g
Amount Per Serving
Calories
147
Calories from Fat
21
% Daily Value*
Total Fat
2.3g
4%
Saturated Fat
0.2g
1%
Cholesterol
0mg
0%
Sodium
124mg
5%
Total Carbohydrates
30.2g
10%
Dietary Fiber
2.2g
9%
Sugars
19.8g
Protein
2.0g
Vitamin A 95% • Vitamin C 2%
Calcium 1% • Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
C+ 		  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in vitamin A
    		•    Bad points
  • Very high in sugar
    		•
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