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Mexican Saucepan Fudge Brownies Recipe
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Semisweet chocolate||5 Ounce|
|Smooth peanut butter||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Coffee liqueur||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Dry roasted peanuts||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 3904 Calories from Fat 2015
% Daily Value*
Total Fat 233 g359.2%
Saturated Fat 58.4 g291.9%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 517.9 mg21.6%
Total Carbohydrates 418 g139.3%
Dietary Fiber 27.8 g111.1%
Sugars 190.1 g
Protein 79 g158.7%
Vitamin A 92.5% Vitamin C 0.5%
Calcium 31.5% Iron 96.5%
*Based on a 2000 Calorie diet
In large saucepan over low heat combine syrup, margarine, chocolate, and peanut butter.
Stir steadily until smooth and creamy.
Remove pan from heat; stir in sugar, cinnamon, vanilla, and liqueur.
Break in eggs, one at a time, beating after each addition.
Beat in flour.
Stir in peanuts.
Turn into prepared pan.
Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Invert onto rack to finish cooling completely.
Spread with glaze; let glaze set for 10 minutes.
Cut into 2-inch squares or smaller, if preferred.
Sift powdered sugar generously over squares.