Ooey-Gooey S’more Brownies

I almost didn’t make this recipe. It was out of Cooking Light, and I just didn’t know how a light brownie could be that good. But I am such a s’mores fanatic and it was recommended so highly that I decided to give it a try. And now it’s a favorite. The original recipe calls for peanut butter chips – substitute those if you must – but I think the toffee chips give it that almost burned taste of a s’more. Delicious!

Ooey-Gooey S’more 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  toffee chips (or crush up a Heath bar)

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 (NOT ALL THE BATTER – I SAY THIS AS A SERVICE TO YOU.)  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.

If you must know, there are 176 calories per brownie, but only if you cut it into 24 brownies.

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