Not worth the trouble. I had to use three bowls and each one was filled with a sticky, gooey mess. And when finally baked, didn't even taste very good. These aren't worth all the work it takes to make them.
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)
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Amount per serving
- Calories: 229
- Calories from fat: 0.0%
- Fat: 7.2g
- Saturated fat: 4.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 4g
- Carbohydrate: 36.8g
- Fiber: 0.5g
- Cholesterol: 24mg
- Iron: 1mg
- Sodium: 276mg
- Calcium: 56mg
- 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
- 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
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