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Peanut Butter-Marshmallow Brownies

August 18, 2009


Everyone (that I know of) that has ever eaten these brownies has loved them.  In fact, some of my friends from grad school mentioned that they would pay me to make these brownies (and some others, but that’s for another post) and ship the brownies to them once I moved away from Atlanta after grad school.  Needless to say, with no immediate job prospects I was genuinely considering it and contemplating the logistics…

Instead I got a job, which is nice since I don’t think an illegal at-home bakery would have footed the bills, but these brownies are so good I couldn’t stay away for long.  You may not remember, but several weeks ago I mentioned that our office had flooded.  To make a long story short, we all got booted out of the office for almost 3 weeks so the ceiling panels, carpeting and office furniture could be replaced. After being temporarily relocated to a different DC office, we are finally back in the original office!  I decided that these brownies make a nice “Yay!  We’re back!” treat for the office, and even the people that are like “I’m not eating any desserts today” have told me they love them 🙂     

That being said, these brownies are really easy to make and the key is to not over-bake them.  Here are some photos to illustrate the general process:





Don’t those look tasty?  Yum…..

Peanut Butter-Marshmallow Brownies

(Courtesy of Cooking Light)

  • 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.

3 Comments leave one →
  1. Robin permalink
    August 21, 2009 10:09 am

    I made these a couple of weeks ago but WAY overbaked them… : ) they were still good…

    • August 21, 2009 10:17 am

      Yeah, that can be easy to do, especially since you bake the bottom layer by itself first. I still have to try out the recipe for strawberry cupcakes that you made…. those were so good! I should probably buy a muffin tin first 🙂


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