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Ooey-Gooey Peanut Butter-Chocolate Brownies

Yield 20 servings (serving size: 1 brownie)
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.

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

Nutrition 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

How to Make It

  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.

  4.  

  5. Young Chefs can:

  6. Measure peanut butter morsels

  7. Help press dough into pan

  8.  

  9. Older Chefs can:

  10. Spread marshmallow mixture over brownie layer

  11. Drop remaining dough on marshmallow mixture