1. Prepare batter according to package directions, using the 1/2 cup water. Portion evenly among eight paper-lined muffin-pan cups, about 1/4 cup batter for each. Drop 1 tsp. peanut butter onto batter in each cup. 2. Bake at 350 degrees for 25 minutes or until set. Do not overbake. Cool and frost each with about 2 tbsp. frosting. Sprinkle with chopped peanuts. Nutrition Information (per Fudge Brownie Peanut Butter Cup) Calories: 427 Protein: 6g Fat: 12g Cholesterol: 0 Carbohydrates: 73g Sodium : 255mg Recipe By Andrew Schloss for ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 1|
|Calories from Fat: 616 (40%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 0mg||0 %|
|Sodium 1154.7mg||40 %|
|Potassium 972.8mg||26 %|
|Total Carbohydrate 225.7g||66 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 221.5g|
|Protein 24.4g||35 %|
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Calories per serving: 1530
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