1 box sugar-free brownie mix
3/4 tsp almond extract
1 cup crunchy peanut butter
1 jar sugar-free hot fudge ice cream topping
fresh mint sprig for garnish, if desired
Preheat oven to 350 degrees.
Coat the bottom of a 9-inch round cake pan with nonstick cooking spray; set aside.
Prepare the brownie mix according to package directions. Stir in the almond extract and peanut butter until blended. Spread batter into the prepared baking pan.
Bake at 350 degrees for 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan before removing to a cake plate.
Stir the hot fudge topping until smooth. Spread the entire jar over the cake covering the top and sides. Using a frosting knife swirl topping in a decorative patter. Place mint sprig in center, if using.
1 cup crunchy peanut butter
1 jar sugar-free hot fudge ice cream topping
fresh mint sprig for garnish, if desired
Preheat oven to 350 degrees.
Coat the bottom of a 9-inch round cake pan with nonstick cooking spray; set aside.
Prepare the brownie mix according to package directions. Stir in the almond extract and peanut butter until blended. Spread batter into the prepared baking pan.
Bake at 350 degrees for 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan before removing to a cake plate.
Stir the hot fudge topping until smooth. Spread the entire jar over the cake covering the top and sides. Using a frosting knife swirl topping in a decorative patter. Place mint sprig in center, if using.
This is my version of a Pillsbury recipe I found when I was first diagnosed with diabetes.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.