K. and I had a disagreement over brownies. I wanted marshmallows in them. She wanted them full of pure chocolately goodness. We somehow reached an agreement, after emailing many recipes back and forth, on a modified version of these
It was a good choice. A very, very good choice.
We did modify the recipe slightly, because we were short on time. Instead of making the brownies from scratch, we used a mix. Granted, it was the Ghirardelli double chocolate brownie mix, so we felt justified in the shortcut.
That topping? It’s fudge, very similar to the “No-Fail Fudge” recipe from the container of fluff. The marshmallows are soft and sweet. They also serve to seperate the chocolate brownies from the heavenly fudge, which I think lets you enjoy both of the flavors even more.
They remind me a little of Mallow Cups… You know, those second cousins to Reese’s Cups? Only these brownies are so much more chocolately and fudgey, and decadent.
Frosted Marshmallow Brownies
modifed from Beantown Baker’s Recipe .
Preheat Oven to 350
3/4 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 Tablespoons baking cocoa
Hint: You have to buy chocolate chips for the topping, but you won’t use the whole bag. You might as well toss some in your batter, for extra chocolatey brownies
(You can also use any brownie mix for 13 by 9 pan. If so, you just need the marshmellows and the stuff for the topping (see below))
3-4 cups mini marshmallows (save the rest for the topping)
1. Lightly grease a 9×13 pan
2. In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy.
3. In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. This is your brownie batter. Now, spread in greased 9×13 pan.
(If you’re using a mix, you should have followed the mix directions up to this point.)
Bake for 17-20 minutes.
Remove from oven and sprinkle with marshmallows, return to oven 2-3 mintues, or just until marshmallows are soft.
Remove from oven.
Using a metal knife dipped in hot water, spread the melted marshmallows evenly over bars. If they don’t spread well, that’s okay. It’s better to have lumps than to over spread and pull up parts of the brownie top.
Besides, you’re going to cover it all in fudge anyways.
3/4 stick butter
6 Tablespoons Milk
1 1/4 cups sugar
1/2 cup mini marshmallows
3/4 cup Chocolate chips, roughly. We added more.
Combine butter, milk and sugar in medium saucepan and melt over medium low heat. Stir constantly. When making fudge, it’s really important to keep stirring, so the heat is distributed.
Bring to a boil. Boil for 1 minute, stirring. Make sure you’re still on medium low heat.
Add marshmallows and chocolate chips
Stir constantly until marshmallows and chips are melted. It should be slightly thinner than if you were making fudge, but thick enough that it clings to the spoon a bit.
Pour and spread over marshmallows on bars. Be gentle, so you don’t pull up the other levels of marshmallow and brownie. It’s easier to pour the fudge in a zig zag across all the pan, and then you just have to spread from line to line.
Let cool, and then cut, using a hot knife.
Vedict: Delish. Rich. You need a cup of milk with these. A keeper recipe.
K’s Rating: 18/5 Seriously. Not a typo.
C’s Rating: 5/5 stars.