Ooey-Gooey Peanut Butter Chocolate Brownies

Yields: 24 brownies | 4 pts per brownie

My rating:

These brownies are a little difficult to make... both layers are very sticky, gooey, and hard to manage. But the end product is very good! They're not as "ooey gooey" as I had hoped, but they are still great. Enjoy!

Ingredients:

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup reduced-fat butter or margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten (3 Tb Liquid Egg Whites)
Cooking spray
1 (7.5-oz.) jar marshmallow creme (about 1.5 cups)
1/2 cup peanut butter morsels (Reeses are great!)

Directions:

Preheat oven to 350°.

Melt butter and place in freezer for a few minutes to cool.

Combine 1/4 cup condensed milk, butter (melted and cooled), milk, cake mix, and egg white in a bowl. Batter will be VERY stiff. Coat bottom of a 13 x 9-inch baking pan with cooking spray. Spread two-thirds of batter into prepared pan using floured butter-knife. Layer will be very thin. (The original recipe said to press it in with floured hands but I had NO luck with this. The butter knife was much easier for me.)

Bake at 350° for 10 minutes.

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

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

Yield: 2 dozen brownies (serving size: 1 brownie)

Nutritional Info: (per square): 179 calories, 4 g. fat, .5 g. fiber (4 points per brownie)

Source: Cooking Light, SEPTEMBER 2000 (I altered it a little bit)