Prep Time15m
Cook Time 42m
Ready Time 120m
Yield 12 servings


Nonstick cooking spray

1 (12.35 oz.) package Pillsbury Sugar Free Milk Chocolate Brownie Mix

1/3 cup Vegetable Oil

OR 1/3 cup Puritan® Canola Oil with Omega-3 DHA

3 tablespoons water

1 large egg

3/4 teaspoon almond extract

1 cup Extra Crunchy Peanut Butter

1/3 cup chopped peanuts

1 (11.75 oz.) jar Sugar Free Hot Fudge Topping

Mints leaves for garnish


Step 1

HEAT oven to 350°F. Coat bottom of 8-inch round cake pan with no-stick cooking spray.

Step 2

PREPARE brownie mix according to package directions, using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread evenly in prepared pan.

Step 3

BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.

Step 4

PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.

Nutritional Information Per Serving

Serving Size (8), Calories 300 (Calories from Fat 140), Total Fat 18g (Saturated Fat 2g, Trans Fat g), Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 12g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

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

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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