Peanut Butter Chocolate Brownies

Serves: 24
WW Points: 2

3/4 cup condensed milk, sweetened, fat free
1/4 cup margarine -- melted and cooled
1/4 cup milk, 1% lowfat
18 1/4 ounces Duncan Hines, Devil's food, low fat cake mix
1 large egg white -- lightly beaten
1 3/4 cups 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 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.

Nutritional Analysis:
Per Serving: 64 Calories; 3g Fat (31.7% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 47mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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