Chocolate Chip Cookie Dough Brownies

From: Rochelle

I brought these to a church BBQ and we left empty handed. Two of my favorite treats smashed into a double-layer brownie that is HEAVEN! Don't worry, the cookie dough layer has no raw eggs, so you can eat as much as you want with no worries! I will be making this one again!

Chocolate-Chip Cookie Dough Brownies
Adapted from: Brown Eyed Baker

Brownie Layer:
Not going to lie, I just used my favorite store-bought Brownie mix. Allison's Pantry Fudgy Brownie Mix is my favorite! Someone gave the mix to us for our wedding and I am in LOVE!

Cookie Dough:
3/4 C   Smart Balance Butter
1/2 C   Light Brown Sugar
1/2 C   Granulated Sugar (Might need to add more to taste)
3 T    Milk (We used Soy Milk)
1 1/2 t Vanilla Extract
1 1/2 C All-Purpose Flour
1 1/2 C Mini Chocolate Chips

Directions:

1. Prepare and bake the brownies as directed on the container. Pour into a 9x13 inch pan lined with foil and greased. Let cool completely. (If you don't let them cool, the brownies get crushed by the cookie dough.)

2. While the brownies are cooling, make the cookie dough! In an electric mixer cream the butter and sugars. Add the milk and vanilla. Add just enough flour until it is all combined. Then, using a rubber spatula, fold in the chocolate chips. 

3. Spread the cookie dough over the cooled brownies. Optional: drizzle chocolate sauce on top of the cookie dough. Refrigerate until the dough is firm (about an hour). Use a sharp knife and cut the brownies. Store them in an airtight container and keep cool. Eat and escape to heaven! 

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

Recipe from Cooking Light, Sept. 2010

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.