6/9/10

Ooey, Gooey Chocolate Peanut Butter Marshmallow Brownies

Here is another Brownie recipe to help you get that beautiful beach body that we all want!! Hahaha....I don't think so, but who can focus on exercising and eat healthy when there's recipes like this out there? Cookies, brownies, and Ice cream are my weakness that I don't think I'll ever be able to give up, so I might as well enjoy them! :)
I'm visiting Shannon this week in Utah, while my husband is up in the mountains of Idaho camping. I knew if I made these at home I would end up eating the whole pan since Josh doesn't like marshmallow. So, I brought my marshmallow creme and the cake mix and told Shannon that we're making these while I'm here.
Last night I went to work and made these yummy brownies....they did not disappoint.

They don't look very pretty, but believe me...they are delicious. You drop spoonfuls of dough on top of a wonderful marshmallow creme mixture that is covering another layer of cake batter brownies. If you're feeling a little guilty this is actually a recipe from 'Cooking Light' magazine, so don't feel too guilty. :)

When dropping the remaining batter on top of the marshmallow goo, make sure not to have the batter in a ball shape. That's what I did and they didn't flatten out very much(that's why you see mounds of brownie), but that didn't change the taste.

I remember when we were young Nabisco or Pillsbury or one of the brownie companies had the most delicious brownie mix. It was brownies with a marshmallow like cream and crushed oreos. They were Oreo Brownies. When I tasted these they were similar to those delicious Oreo brownies. I told Shannon, "We are going to try to make some Oreo Brownies." So, I am headed to the store soon, and I will let you know if we come up with a new Oreo Brownie Recipe. Until then you've got to make these Brownies!!

Ooey, Gooey Chocolate Peanut Butter Marshmallow Brownies
from Cooking Light, Sept. 2000

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk (we didn't use fat-free milk, but we're naughty like that.)
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels (You could add more if you want a stronger Peanut Butter taste, it wasn't too strong with only this amount.)
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-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° 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 (I read reviews and only cooked mine for 20 minutes, that was perfect). Cool completely in pan on a wire rack.

6/1/10

Fudgy Cocoa Brownies


1/2 cup butter
1/2 cup baking cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup chopped nuts (opt)

1. Preheat oven to 350. Grease an 8x8-inch pan.
2. In a medium saucepan, melt butter.
3. Remove melted butter from heat, add cocoa, and stir until well blended.
4. Add sugar and mix well.
5. Add eggs, one at a time, and beat well.
6. Stir in vanilla, flour and salt. DO NOT OVERBEAT.
7. Fold in nuts.
8. Spread in prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

 I found this recipe on a Saco Cocoa container several years ago. We like it better than most boxed brownies.