This quick and easy recipe for Chocolate Peanut Butter Fudge is one of my all-time favorites. I first saw this recipe in a Hungry Girl cookbook a few years ago and have been making these brownies ever since. They are perfect when you need a little chocolate fix, however, I recommend that you share this recipe as it is tempting to eat several servings!
Skinny Mom Fact: As delicious as traditional fudge tastes, it isn’t really that good for you! A piece of traditional fudge equivalent to the same serving size as the Skinny Chocolate Peanut Butter Fudge will pack in 200 calories and 7g of fat!
Ingredients
- one 18.3-ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
- 2 cups canned pure pumpkinO
- 2 tablespoons natural peanut butter, at room temperature
Instructions
- Preheat oven to 350 degrees.
- Combine pumpkin with the brownie mix and stir until smooth (batter will be very thick)
- Spray a square 9x9-baking pan with nonstick spray and pour in the mixture.
- Spoon 2 tbsp. of Natural Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
- Bake in the oven for 35 minutes. Allow to cool.
- Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.
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