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.
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
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
How to Make It
Preheat oven to 350°.
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.
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.
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