Ooey-Gooey Peanut Butter-Chocolate Brownies

Put on an apron before making these ooey-gooey peanut butter and chocolate brownies. Don't let sticky fingers discourage you, this dessert is amazing.

Yield:

20 servings (serving size: 1 brownie)

Recipe from

Nutritional Information

Calories 229
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 4.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 4 g
Carbohydrate 36.8 g
Fiber 0.5 g
Cholesterol 24 mg
Iron 1 mg
Sodium 276 mg
Calcium 56 mg

Ingredients

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Preparation

1. Preheat oven to 350°.

2. Combine 1/4 cup condensed milk, butter, and next 3 ingredients in a large bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch metal baking pan with cooking spray. Press two-thirds of dough into prepared pan using fingers coated with cooking spray; pat evenly (layer will be thin).

3. Bake at 350° for 10 minutes. Combine remaining 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining dough by spoonfuls over marshmallow mixture. Bake at 350° for 25 minutes (a wooden pick will not test clean). Cool completely in pan on a wire rack.

 

Young Chefs can:

Measure peanut butter morsels

Help press dough into pan

 

Older Chefs can:

Spread marshmallow mixture over brownie layer

Drop remaining dough on marshmallow mixture

Note:

August 2011