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    You are in: Home / Recipes / Sweet Revenge Brownies Recipe
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    Sweet Revenge Brownies

    Average Rating:

    2 Total Reviews

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    • on December 23, 2006

      These are rich and wonderful. I made exactly as directed, except I used a gluten-free flour blend instead of regular flour. I couldn't tell the difference. The marshmallows seemed to disappear when cooked, although you could still see the chocolate chips. After 53 minutes, the toothpick wasn't clean. I cooked it 5 more minutes, but think it might have been better to remove earlier. It tasted wonderful though! I served the brownies with peppermint ice cream. What a treat! Thanks for the recipe.

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    • on December 16, 2006

      I didn't get much of these as I made them to take to "Supper With Santa" at school. I only had 3 oz. of chocolate so for the other 3 I used (for each) 3 tbsp. of cocoa and 1 of oil. For the flour I used a half white half wheat mix. These are fudgy and decandent and didn't last long on the dessert table!

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    Nutritional Facts for Sweet Revenge Brownies

    Serving Size: 1 (30 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 132.4
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 4.6 g
    Cholesterol 27.7 mg
    Sodium 36.2 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 0.9 g
    Sugars 12.5 g
    Protein 1.5 g


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