Ooey-Gooey Peanut-Butter Brownies
Recipe from Cooking Light, Sept. 2010
3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels(or more)
Preheat oven to 350 degrees.
With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.
Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.
Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter morsels. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for 20-30 minutes. Start with 20 minutes then go up from there if needed. Remove from oven and cool before cutting into squares.
Recipe Source: Our Best Bites