Cookie Recipes
Ooey Gooey Peanut Butter-Chocolate Brownies
Yield: 2 dozen, 1 brownie per serving
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) box devils 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
Instructions
- Heat oven to 350 degrees F.
- Combine 1/4 cup of the condensed milk, butter, fat-free milk, devils food cake mix and egg white in a bowl. Batter will be very stiff.
- Coat bottom of a 13 x 9 inch baking pan with cooking spray.
- Press two-thirds of batter into prepared pan using floured hands; pat evenly. Layer will be thin.
- Bake 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 batter by spoonsful over marshmallow mixture.
- Bake at for 30 minutes.
- Cool completely in pan on a wire rack.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Nutrition
Per serving: Calories 176 (25% from fat); Fat 5g sat 2.1g; mono 1.6g; poly 1.1g; Protein 2.6g; Carb 29.9g; Fiber 0.8g; Chol 6mg; Iron 0.8mg; Sodium 212mg; calc 30mg