Follow these steps for perfect results
Canned Pure Pumpkin
Fudge Brownie Mix
Light Chocolate Syrup
Reduced-Fat Peanut Butter
softened
Preheat oven to 350 degrees F.
In a large bowl, combine canned pumpkin and fudge brownie mix.
Stir until smooth.
Add light chocolate syrup.
Stir until blended.
Spray a square baking pan (9x9 inch) with nonstick spray.
Spread the batter evenly into the pan.
Spoon softened peanut butter on top of the batter.
Use a knife to swirl the peanut butter into the batter.
Bake in the preheated oven for 35 minutes.
Let the fudge cool completely.
Cover the pan with foil.
Refrigerate for at least 2 hours.
Cut into 36 equal squares.
Serve and enjoy.
Expert advice for the best results
Do not overbake. The fudge should look undercooked.
Refrigerate for at least 2 hours for best results.
Use parchment paper to line the baking pan for easy removal.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Cut into neat squares. Arrange attractively on a plate.
Serve chilled or at room temperature.
Garnish with a sprinkle of sea salt.
Pair with a glass of milk or a scoop of vanilla ice cream.
The bitterness of espresso complements the sweetness of the fudge.
A sweet port wine pairs well with chocolate and peanut butter flavors.
Discover the story behind this recipe
Popular dessert, often homemade.
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