Mexican Saucepan Fudge Brownies Recipe
Ingredients
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs) | |
| Chocolate square | 5 | |
| Smooth peanut butter | 2 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| 1 tablespoon coffee-flavored liqueur | ||
| Eggs | 3 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Dry roasted peanuts | 1 Cup (16 tbs), chopped | |
Directions
Grease and flour 8-inch square pan.
Set aside.
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.
Set aside.
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.
Chef
