So yummy I have to stop myself from eating them all!
- Carbohydrate 30.6717534615385 g
- Cholesterol 39.1667708333333 mg
- Fat 9.85470444978632 g
- Fiber 0.821204076224317 g
- Protein 3.51066072115385 g
- Saturated Fat 2.87059603632479 g
- Serving Size 1 1 Serving (49g)
- Sodium 217.040958333333 mg
- Sugar 29.8505493853141 g
- Trans Fat 6.1144463301282 g
- Calories 225 calories
Step-by-step
- Preheat oven to 350 degrees.
- 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 degrees for 10 minutes.
- Combing 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 degrees for 30 minutes.
- Cool completely in pan on a wire rack.
The ingredient list hides the physical density of this batter. Working with a stiff devil's food mixture requires precise handling because the dough resists standard mixing tools. Flour your hands before pressing two-thirds of the batter into the 13x9 inch baking pan to prevent sticking.
Judging Doneness Without a Tool
Thermometers fail here due to the varying layers of marshmallow and dense cake. Rely strictly on visual indicators to judge readiness. The initial ten-minute bake sets the lower crust until the edges look dry and matte. The final thirty-minute baking phase requires watching the dolloped surface carefully. The dropped spoonfuls of remaining batter should darken slightly and feel firm to a light fingertip touch, while the marshmallow layer underneath remains molten.
- If the marshmallow layer browns too quickly, tent the baking pan loosely with aluminum foil at the twenty-minute mark.
- Cool the pan completely on a wire rack for at least forty-five minutes before cutting to stabilize the interior layers.
- Store leftovers in an airtight container at room temperature for up to three days.
