Tuesday, July 5, 2011

Ooey-Gooey Peanut Butter Brownies

From: Rochelle

I found these brownies on ourbestbites.com and I fell in love! Warning--this are not very healthy . . BUT. . . and occasional indulgence is not TOO bad IF it really is occasional. If you use fat-free sweetened condensed milk, smart balance for butter, non-fat milk, and just the egg-white, you've already cut out a LOT of fat. . SO . . try that and you don't have to feel guilty eating these! They are rich, gooey, and are actually best if you let the cool and set-up a little bit.

Ooey-Gooey Peanut-Butter Brownies

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C Smart Balance, 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
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (A very “heaping” 1/2 cup :)

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 PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for about 30 minutes.  Remove from oven and cool before cutting into squares.

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