ooey gooey peanut butter chocolate brownies recipe | brownie recipes online

Ooey Gooey Peanut Butter Chocolate Brownies Recipe
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Brownie Recipes and Pan Size

Be sure to use the right size pan. If the size is off, the depth of the batter will change and the brownies will require a different baking time.

Be sure to grease and flour the pan or the brownies are apt to stick to the pan.

Lining the pan with foil first makes it easy to get the brownies out of the pan. Smooth the foil out the best you can. Make sure to grease the foil also. If you make the foil long enough you can use it for handles to help remove the brownies from the pan.

Ooey Gooey Peanut Butter Chocolate Brownies

3/4 C. fat-free sweetened condensed milk -divided

1/4 C. butter - melted and cooled

1/4 C. skim milk

1 -18 oz. package devil's food cake mix

1 large egg white -lightly beaten

vegetable cooking spray

1 -7 oz. jar marshmallow cream - about 1 3/4 cup

1/2 C. peanut butter chips

Preheat oven to 350° F.

Combine 1/4 cup condensed milk, butter, skim milk, cake mix and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° F for 10 minutes.

Combine 1/2 cup condensed milk and marshmallow cream in a bowl; stir in peanut butter chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture.

Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack.