Chocolate Peanut Butter Fudge… Un-pudged.

There are only three ingredients (that’s right… count them…THREE!) in this slimmed down version of peanut butter fudge. I was skeptical at first, but when I actually made it and tried it, it was a little bit heavenly! This recipe is taken from Hungry Girl.


  • 18.3 ounce Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
  • 2 cups canned pure pumpkin
  • 2 tablespoons reduced-fat peanut butter, at room temperature


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.


~ by soartsyithurts on October 9, 2008.

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