I apologize in advance to everyone that has made new year’s resolutions to eat healthier by cutting out sweets. From the bottom of my heart, I’m truly sorry that you won’t be able to enjoy these decadent brownies. Just so you don’t feel like you are missing out, I’ll describe them to you. These moist brownies are topped with a layer of smooth, rich chocolate frosting and creamy, gooey marshmallows for a perfect harmony of flavors. In other words, they’re freakin’ awesome!
Buon Appetito!
Choco-Mallow Brownies
source: The Ultimate Southern Living Cookbook
- Prep Time : 26 minutes
- Cook Time : 20 minutes
- Yield : 16 brownies
Ingredients
- butter or margarine, softened - 1/2 cup
- sugar - 1 cup
- large eggs - 2
- all-purpose flour - 3/4 cup
- baking powder - 1/2 teaspoon
- salt - pinch
- cocoa - 3 Tbsp
- vanilla extract - 1 tsp.
- chopped pecans (or other type of nut) - 1/2 cup
- miniature marshmallows - 2 cups
- Chocolate frosting:
- butter or margarine, softened - 1/4 cup
- sifted powdered sugar - 2 cups
- cocoa - 3 Tbsp
- half-and-half - 4 to 5 Tbsp
Instructions
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 3 ingredients; add to butter mixture, stirring well.
- Stir in vanilla and pecans. I added almonds since I didn't have pecans on hand.
- Spoon into a greased and floured 9-inch square pan.
- Bake 350 degrees for 18 to 20 minutes.
- Remove from oven; sprinkle with marshmallows.
- Cover with foil for 5 minutes or until marshmallows melt.
- Spread chocolate frosting on top of warm brownies.
- Cool and cut or just dig into the warm gooeyness.
Chocolate Frosting:
Combine first 3 ingredients in a mixing bowl. Gradually add half-and-half, beating with an electric mixer until spreading consistency. Yield: 1 1/3 cups
Note: For shortcut, bake a commercial brownie mix that has 9-inch instructions; proceed with marshmallows and frosting as directed above.