Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
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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.

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
20 servings (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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).

  • 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

Nutrition Facts

229 calories; calories from fat 0%; fat 7.2g; saturated fat 4.2g; mono fat 0.6g; poly fat 0.1g; protein 4g; carbohydrates 36.8g; fiber 0.5g; cholesterol 24mg; iron 1mg; sodium 276mg; calcium 56mg.
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