Please enjoy this Dreamy Chocolate Peanut Butter Fudge Recipe from
Hungry Girl, a cookbook by Lisa Lillien, published by St. Martin's Griffin 2008. Reprint permission granted.
Preheat oven to 350 degrees F.
Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else!)
Spray a square baking pan (9" x 9" works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.
Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.
Makes 36 Servings.
Per serving, if used exact same ingredients: 66 calories, 1gm fat, 57mg sodium, 14g carbs, 1g fiber, 9g sugars, 1g protein.
Notes in the margin: I couldn't find my 9" x 9" pan and used an 8" square pan instead. I also used regular Jiff peanut butter, so the calories were higher. My daughter and her best friend were home when I removed the pan from the oven. Needless to say, a couple of pieces didn't make it into the refrigerator. Just so you'll know, before refrigeration this recipe had the texture of a fudgy brownie, after refrigeration, it was like fudge. Magically, you just couldn't tell the recipe was made with pumpkin.
