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 Oxmoor House

More From Oxmoor House

Nutritional Information

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. 1. Preheat oven to 350°.
  2. 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. 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.
  5. Young Chefs can:
  6. Measure peanut butter morsels
  7. Help press dough into pan
  9. Older Chefs can:
  10. Spread marshmallow mixture over brownie layer
  11. Drop remaining dough on marshmallow mixture
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