Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a very small baking dish, either 8 x 4 for thick fudge or 8 x 8 for thinner fudge.
- Mix pumpkin and brownie mix until smooth; batter will be thick.
- Pour into prepared baking dish.
- Drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool.
- Bake for 30 to 40 minutes (approximately 30 minutes for an 8 x 4 pan and about 40 minutes for an 8 x 8 pan). It should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty).
- Remove from oven; cover with foil; cool in fridge for several hours. Let cool on the counter a little while so your baking dish doesn't shatter!
- Cut into 18 pieces, 3x6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.4 Kcal (73 kJ) | ||
| Calories from fat | 10.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Sodium | 5.07mg | 0% | |
| Potassium | 16.69mg | 0% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 0.49g | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 353.12 Kcal (1478 kJ) | ||
| Calories from fat | 205.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.83g | 2% | |
|---|---|---|---|
| Sodium | 102.98mg | 0% | |
| Potassium | 338.77mg | 0% | |
| Total Carbs | 32.87g | 1% | |
| Sugars | 2.89g | 1% | |
| Dietary Fiber | 2.89g | 1% | |
| Protein | 9.94g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.4mg | 0% | |
| Calcium | 23.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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