Co-worker Mona Gardner bought a new cookbook recently called “Hungry Girl Recipes and Survival Strategies for Guilt-Free Eating in the Real World.” She gave it to me to peruse during my lunch hour and pointed out a recipe for fudge she had made this weekend that she said was fabulous. The best part? It has only three ingredients!
Dreamy Chocolate Peanut Butter Fudge
1 (18-ounce) box 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. Combine brownie mix with pumpkin in a large bowl and stir until smooth (batter will be very thick, but don’t add anything else).
Spray a square 9×9-inch baking pan 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 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.
Each piece has 65 calories and 1 gram of fat.
