HG Pumpkin Fudge Brownies
"A very dense, moist brownie, inspired by a Hungry Girl recipe. The original recipe recommended refrigerating the brownies after baking. But, I found I like them better without refrigeration. I live at high altitude and always add 2-3 tablespoons of flour to brownie recipes. If you don't live at a high altitude, omit the flour."
Original is 25 servings
Ingredients
Nutritional
- Serving Size: 1 (40.5 g)
- Calories 143.4
- Total Fat - 4.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 7.4 mg
- Sodium - 51.4 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 0.6 g
- Sugars - 19.5 g
- Protein - 1.6 g
- Calcium - 23.1 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 350°F.
Step 2
Using a wooden spoon, stir together the brownie mix and pumpkin. DO NOT add any eggs, oil, etc as listed on the brownie mix.
Step 3
Spoon mixture into a greased 8 x 8 pan.
Step 4
Microwave the peanut butter 30-45 seconds. Pour on top the brownie mixture and swirl with a knife.
Step 5
Bake 40 minutes.
Tips
No special items needed.
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