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READY IN 45 mins

Fudge Brownies II

Read Reviews (6)

"Rich, chewy, and full of chocolate taste. Great frosted with fudge icing too!" — sal

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 - 8x8 inch pan Change Servings

1 cup white sugar
1/2 cup butter, softened
2 cups chocolate syrup

4 eggs
1 cup all-purpose flour
2/3 cup finely chopped pecans

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
In a medium bowl, cream together the sugar and butter. Stir in the chocolate syrup and eggs until well mixed. Mix in the flour and pecans. Spread evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a knife inserted into the center comes out clean.

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PREP 10 mins
COOK 30 mins
READY IN 45 mins

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This recipe is basicly the same my mom has used for years and a family favorite but you are right there are a few things missing I would think. Our recipe has 1 tsp vanilla and 1/2 tsp salt. And it calls for a 16 oz can of chocolate syrup. Which measure out to be 1 1/2 cups of syrup not 2 cups like you would think 16oz would be. And we bake it in a 9 X 13 pan for 25 mins until it comes out clean on a toothpick. Hope you try it with my suggestions this recipe is cakey but good!

—baker1966

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Most Helpful Critical Review

Jun 13, 2004

I was looking for a quick and easy fudgy brownie and thought this sounded interesting. It is not fudgy at all, more cakey if it can be described that way. Wouldn't recommend this at all.

—KAMEKU

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7 Ratings

Aug 07, 2007

Chocolate flavored sponges. I would not reccomend this recipe. My husband will eat burned cookies,but these stayed in the pan. They are missing something;I don't know what,but they are not worth eating. They look pretty-deceiving to their flavor snd texture.

—bdailey4u

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Jan 27, 2007

I chose this recipe because it used chocolate syrup. It was not like fudge at all! It was very sponge-like and sticky. Not a good flavor...sorry.

—Morgan

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Apr 13, 2009

This recipe did not work for me. We tried it in on of my foods classes. It was really runny after 35 min. of baking. Of course my students were bummed when we ran out of time and they didn't get to eat their fudge brownies.

—Kristin

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Nov 13, 2006

I'm making these brownies for a class project. Everyone is gonna love thim!!

—Maddie S.

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Nutrition

Calories
375 kcal
19%

Carbohydrates
58.1 g
19%

Cholesterol
91 mg
30%

Fat
14.3 g
22%

Fiber
2.2 g
9%

Protein
4.9 g
10%

Sodium
114 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fudge Brownies II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 375
Calories from Fat: 129

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 6g 30 %
Cholesterol 91mg 30 %
Sodium 114mg 5 %
Potassium 173mg 5 %
Total Carbohydrates 58.1g 19 %
Dietary Fiber 2.2g 9 %
Protein 4.9g 10 %
Sugars 41.9g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 3 %
Iron 20 %
Thiamin 14 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 16 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.