Marshmallow Brownies
Posted: Mon Jul 06, 2009 12:48 pm
Marshmallow Brownies
Ingredients:
Brownies:
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) butter or margarine, melted
2 eggs
2/3 cup all-purpose flour
1 teaspoon vanilla extract
1 cup chopped pecans
20 large marshmallows
Frosting:
3 tablespoons butter or margarine
5 tablespoons evaporated milk
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1/2 cup cocoa powder
Preparation:
Preheat the oven to 350 degrees F. Grease and flour a 10 x 8-inch glass baking pan.
Brownies:
Combine the granulated sugar, cocoa, butter, eggs, flour, vanilla, and pecans in a medium bowl; stir until just blended. Pour the batter into the prepared pan and bake 15 to 17 minutes, until a wooden pick inserted 1 inch from the edge comes out clean. It will not be done in the center at this point.
Arrange the marshmallows on top of the brownies, about ½ inch apart, and bake 5 minutes. Remove from the oven. Using the back of a spoon, press marshmallows to spread slightly covering the surface of the brownies. Cool in the pan on a wire rack.
Frosting:
Combine the butter, evaporated milk, vanilla, confectioners’ sugar, and cocoa in a medium saucepan. Cook over medium-low heat, until smooth, 4 to 5 minutes, stirring frequently. Remove from the heat and cool. Spread over the cooled brownies and cut into squares. Makes 24 brownies
Ingredients:
Brownies:
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) butter or margarine, melted
2 eggs
2/3 cup all-purpose flour
1 teaspoon vanilla extract
1 cup chopped pecans
20 large marshmallows
Frosting:
3 tablespoons butter or margarine
5 tablespoons evaporated milk
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1/2 cup cocoa powder
Preparation:
Preheat the oven to 350 degrees F. Grease and flour a 10 x 8-inch glass baking pan.
Brownies:
Combine the granulated sugar, cocoa, butter, eggs, flour, vanilla, and pecans in a medium bowl; stir until just blended. Pour the batter into the prepared pan and bake 15 to 17 minutes, until a wooden pick inserted 1 inch from the edge comes out clean. It will not be done in the center at this point.
Arrange the marshmallows on top of the brownies, about ½ inch apart, and bake 5 minutes. Remove from the oven. Using the back of a spoon, press marshmallows to spread slightly covering the surface of the brownies. Cool in the pan on a wire rack.
Frosting:
Combine the butter, evaporated milk, vanilla, confectioners’ sugar, and cocoa in a medium saucepan. Cook over medium-low heat, until smooth, 4 to 5 minutes, stirring frequently. Remove from the heat and cool. Spread over the cooled brownies and cut into squares. Makes 24 brownies