These brownies are amazing. Super-sweet and fudgy and amazing. They have a layer of fudge-like brownie, topped with a layer of marshmallows, and lastly, a sweet chocolate frosting layer. I've seen these come up in a variety of blogs over the last year or so since they first appeared Baking Blonde's blog almost two years ago!
I prefer my brownies nice and thick, so I decided to make the recipe in an 8x8 pan instead of the 9x13 called for in the recipe. The brownie layer did take a significantly longer amount of time to bake, but I think the outcome was worth it.
At first taste, I wasn't completely sold on these. I had put them in the fridge to cool and after I cut them, I tasted an edge piece. They were a bit too sweet. I'm sure many of you doubt that I could ever think a dessert was too sweet, but I did. They were so sweet in fact, that I didn't take them with me to the get together as I had planned. I left them out on the counter while I was gone and gave them another taste when I got home. The sweetness had died down, and while they are still very sweet, they weren't too sweet anymore. So I would definitely recommend serving these at room temperature, not when they're cold.
I cut them fairly small since they are pretty intense (16 pieces for an 8x8 pan, after trimming off the edges). I took them to work with my and my coworkers thoroughly enjoyed them.
One Year Ago: Chicken Sausage, Spinach, Tomato, and Goat Cheese Quiche
Two Years Ago: Vegan Chocolate Cupcakes with Dairy Free Mexican Hot Chocolate Frosting
Frosted Marshmallow Brownies - adapted from Baking Blonde - makes 16 browniesPrintable Recipe
3/4 c butter
1 1/2 c sugar
1 tsp vanilla extract
1 1/3 c flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp baking cocoa
3-4 c mini marshmallows
Preheat oven to 350
Lightly grease a 8x8 pan with PAM
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy.
In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. spread in greased pan.
Bake for ~40 minutes until the center is baked through. Remove from oven and sprinkle with marshmallows, return to oven 2-3 mintues, or just until marshmallows are soft.
Remove from oven. Using a knife dipped in water spread the metled marshmallows evenly over bars.
3/4 stick butter
6 Tbsp milk
1 1/4 c sugar
1/2 c mini marshmallows
3/4 c Chocolate chips
Combine butter, milk, and sugar in medium saucepan and melt over medium low heat. Stir constantly until combined. Bring to a boil and boil for 1 minute.
Add marshmallows and chocolate chips. Stir until marshmallows and chips are melted.
Remove from heat. Allow to cool and thicken slightly. Pour and spread over marshmallows on bars.
Allow to cool before cutting and serving.