Toasted Marshmallow Brownies with PB!!

Oh yeah, nothing healthy about these suckers, but in the midst of some lovely PMS cravings, I came across these beauties over at Me, Myself & Pie.  I HAD to try them!  Warning: she has WAY too many decadent and wonderful treats on her blog.

Apparently this recipe appeared in Cooking Light magazine.  I'm not 100% sure of the "light" part, but they are yummy.  I must mention though, Cooking Light magazine is on my poop list.  I will not buy any of their publications.  Many of their recipes are light on calories and lower in fat, but check out the sodium, cholesterol and sugar contents.  In this case, light does not mean healthy by any means.  And it's very unfortunate because I think a lot of people buy that magazine and their cookbooks thinking they will loose weight and be healthier using said recipes.  Ok, I could go on and on about this but I'll let it die here (for now).  Well, this and the Frosted Flakes commercial where they try to say Frosted Flakes are an important part of a complete breakfast and help "get you going."  Yeah, not so much but nice try Kellogg's!  Don't even get me started on the Nutella as a "healthy" breakfast either!  LOL

Ok, now I really am done, I promise.  Here's my version of the naughty little brownie recipe.  :)

3/4 cup sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup 2% milk
1 package devil's food cake mix
1 egg white
7 oz jar marshmallow creme
1/2 cup peanut butter

Heat oven to 350.  Combine 1/4 cup of the condensed milk, butter, milk, cake mix and egg white in a bowl.  Batter will be very thick, almost fudgy.  Press 2/3rd of the mixture onto the bottom of a well sprayed 13x9 inch baking pan.  Bake for 10 minutes.


In another bowl, combine the remaining condensed milk and marshmallow creme in a bowl.  Quick note: Whole Foods sells a marshmallow creme that does not contain high fructose corn syrup and is gluten free.  Stir in peanut butter.  Spread this mixture evenly over the pre-cooked brownie layer.  Drop the remaining brownie batter by spoonful over the marshmallow spread.  Bake for 20 minutes.  Cool completely before digging in.

Cooking Lights gives this nutritional info (using peanut butter morsels versus fresh ground peanut butter as I used): 176 calories; 5g fat; 6mg cholesterol; 212mg sodium; 29g carbs.

These are tasty.  The marshmallow topping tastes like a toasted marshmallow and the brownie is nice and dense.  But, it contains butter, prepared cake mix and marshmallow creme for goodness sake!!  All combined into one little dessert.  This will be a once or twice a year treat in this house...maybe.

So tell me, what are your favorite cheats (and can you send me some, like now)?  ;-)