I have been wanting to try these brownies for a while. I wasn't very happy about how my batch turned out. The recipe says to bake them for 30 minutes, but that was far too long for my batch-they didn't come out very gooey. I would suggest only cooking them 20 minutes or so.
Ooey-Gooey Peanut Chocolate Brownies
3/4 fat-free sweetened condensed milk, divided
1/4 cup butter melted and cooled
1/4 cup milk
1 pkg devils food cake mix
1 lg egg
1 (7oz) jar marshmallow cream
1/2 cup peanut butter chips
Preheat oven to 350*. Combine 1/4 cup condensed milk, butter, milk, cake mix and egg white. Mixture will be stiff. Grease bottom of 9x13 baking pan. Press 2/3 of batter into bottom of pan using floured hands;pat evenly. (Layer will be thin). Bake at 350* for 10 minutes. Combine 1/2 cup condensed milk and marshmallow cream in a bowl; stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350* for about 20 minutes. Cool completely on wire rack.
Pineapple Orange Cake
1 pkg yellow cake mix
1 can (11 oz) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
1 can (20 oz) crushed pineapple, undrained
1 pkg (1 oz) sugar-free instant vanilla pudding
1 carton (8 oz) reduced fat whipped topping, thawedIn a large bowl, beat cake mix, oranges, egg whites and applesauce for 2 minutes on low. Pour into a 9x13 greased baking pan. Bake at 350* for 25-30 minutes. Cool on wire rack. In a bowl, combine pineapple and pudding mix. Fold in whipped topping just until well blended. Spread over cake. Refrigerate at least 1 hour before serving.