Marshmallow Brownies
MARSHMALLOW BROWNIES
YOU’LL NEED:
BROWNIES:
»1 Cup butter
»4 Squares unsweetened chocolate
»2 Cups sugar
»4 Eggs
»Pinch of salt
»1-1/2 Cups flour
»2 Teaspoons vanilla
»1 Cup milk chocolate chips
FROSTING:
»1/2 Cup butter
»4 Squares unsweetened chocolate
»1/3 Cup milk or cream ; (can sub evaporated milk, or half-n-half)
»3-4 Cups powdered sugar
»1 Teaspoon vanilla
»Dash of salt
»1 Pound mini marshmallows
HOW TO MAKE:
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 12*15-inches well-greased pan (I used my cookie sheet with sides) at 350ºF for 25 mins. 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 to 5 mins 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.
FROSTING
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.[For best results allow to stand for 12 hrs].
NOTES:
The pan I use for this recipe is a Pampered Chef Stoneware rectangular bar pan. It’s perfect.
I’ve never doubled this recipe because it already makes a lot! But if you are baking for a crowd and you do double it use a 1/2 sheet pan (-inches deep cookie sheet) and it will fill the whole thing to the top.
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