Thursday, July 7, 2011

Ooey-Gooey Peanut Butter-Chocolate Brownies

Let me begin by saying these are in no way shape or form diabetic friendly.  However, I did figure out exactly how many carbs are in one piece, so you can see that below if you want.  The calorie and fat content are actually not too bad!  This recipe is from Cooking Light (Sept. 2010), but I was introduced to it through Our Best Bites - LOVE that website!  My husband just looked as this picture as I was typing and started remembering how good these were!  AND THEY ARE!  YUMMY YUMMY YUMMY!
3/4 c. sweetened condensed milk, divided
1/4 c. butter, melted and cooled
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 (abt. 1 3/4 c.)
1/2 c. peanut butter morsels

1.  Preheat oven to 350*F. Spray 9x13 inch pan with cooking spray.
2.  With an electric mixer, combine 1/4 c. sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick. 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.) The layer will be thin.  Bake for 10 minutes.
3.  Combine 1/2 c. 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*F for abt. 30 minutes.  Remove from oven and cool before cutting into squares.

Makes 12 big brownies with 9 g. fat, 380 calories, and 68 carbs each.

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