Yes, I know I seem to only post recipes from OurBestBites, but that's where I try new food from! And I only post the recipes I love. Here's another....WE LOVED IT!
*I usually half dessert recipes if they're not cookies, and so I halved this one. Just so you know, half of a cake mix is about 1 1/2 c. plus 3 Tbs. (I've measured both Betty Crocker and Duncan Hines). I still put a large egg white in and we used 1/2 PB chips for this half recipe. We also baked it for the 10 min. then 20. Our oven seems to be rather normal, not extra hot like ours in the past. They were definitely gooey, and could not be picked up or stacked beautifully like in their pictures, but they were amazingly delicious! Next time I'll probably add 5 min. to them.
Go here to see the pictures!
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
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used 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 20-30 minutes. (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25). Remove from oven and cool before cutting into squares.
*I usually half dessert recipes if they're not cookies, and so I halved this one. Just so you know, half of a cake mix is about 1 1/2 c. plus 3 Tbs. (I've measured both Betty Crocker and Duncan Hines). I still put a large egg white in and we used 1/2 PB chips for this half recipe. We also baked it for the 10 min. then 20. Our oven seems to be rather normal, not extra hot like ours in the past. They were definitely gooey, and could not be picked up or stacked beautifully like in their pictures, but they were amazingly delicious! Next time I'll probably add 5 min. to them.
Go here to see the pictures!
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
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used 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 20-30 minutes. (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25). Remove from oven and cool before cutting into squares.
