Peanut Butter Re-Do


So I made the Peanut Butter ice cream for Will this past weekend and it was just okay…… The Reese’s were amazing (and we finished off the package in one night) but the ice cream was too oily.   I like the custard base better in the blackberry ice cream so I may substitute that next time.  Here is another peanut butter recipe and it involves my favorite dessert BROWNIES!  I will let you know how this one turns out when I make it soon!

*recipe is from Cooking Light


 Ooey-Gooey Peanut Butter Chocolate Brownies

  • 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
  • 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



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. Cool completely in pan on a wire rack.


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