Ooey Gooey Peanut Butter Chocolate Brownies

 I am trying to only make desserts on Sunday's to maintain my girlish figure, so I make sure to make something that looks REALLY good! I came across this recipe at Our Best Bites, who actually got it from Cooking Light magazine, so I didn't feel too bad about this dessert! These brownies were so good!

I wish everyday were Sunday! I am giving the rest away to stop myself from eating them all!

And the recipe is not lying when they say the batter will be thick.  I had a few casualties in the process of making these brownies. It was worth it.

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 about 30 minutes.  Remove from oven and cool before cutting into squares.

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