Monday, May 28, 2012

Marshmallow Brownies

OhmygoshIlovedthesesomuch!  A fluffy marshmallow layer sandwiched between chocolate-y frosting and fudgy brownie studded with milk chocolate chips?  You've got to be kidding me!  Worth every darn calorie and then some.  If you want to rocky road them just add nuts to the brownies.  I kept it simple since I was taking them in to a family with several young children, and we all know how most kids are about nuts.  Personally I think nuts would send these into the stratosphere.  Such a keeper.

Marshmallow Brownies
{Recipe only slightly altered from The Sister Cafe}

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
pinch of salt
1 1/2 cups flour
2 t vanilla
1 cup walnuts or pecans (or in my case milk chocolate chips)
1 lb mini marshmallows

Melt butter and chocolate.  Remove from heat and add sugar, then one egg at a time, beating after each addition.  (I did this in the kitchenaid.)  Add salt, flour, vanilla, nuts and/or chocolate chips.  Mix well.  Bake in a 12x15 inch well-greased pan (I used my cookie sheet with sides) at 350 degrees for 25 minutes.  Remove from oven just long enough to sprinkle liberally with mini-marshmallows (you want the top to be all but covered with marshamallows).  Return to oven for 3-minutes until marshmallow are super soft, but not browned or crusty.  Gently press down on marshmallows to fill in any possible gaps.  Let cool completely then frost.

1/2 cup butter
4 squares unsweetened chocolate
1/3 cup milk, cream, evap. milk, or half-n-half
3-4 cups powdered sugar
1 t vanilla
dash of salt

In medium sauce pan, melt butter, chocolate, and milk product of choosing.  Stir powdered sugar, vanilla, and salt until smooth.  You want it runny enough to easily spread, but thick enough to set-up quickly and not pool.  (Think texas sheet cake, if you're familiar with that).  Pour over cooled brownies and spread as necessary.  Let frosting set and come to room temp before cutting.


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