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Mexican Saucepan Fudge Brownies

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Ingredients
  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)
  Cinnamon 1 Teaspoon
  Vanilla 1 Teaspoon
  Coffee liqueur 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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