Choco-Mallow Brownies
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 TB. of cocoa
1 tsp. vanilla extract
1/2 cup chopped pecans
2 cups miniature marshmallows
Chocolate Frosting
1. Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour and next 3 ingredients, stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9" square pan. Bake at 350 for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt.
3. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2" squares. Yield: 3 dozen
Chocolate Frosting:
1/4 cup butter, melted
2 cups sifted powdered sugar
3 TB. cocoa
4 or 5 TB. half and half
Combine butter, sugar and cocoa in a mixing bowl. Gradually add half and half, beating at medium speed of an electric mixer until frosting reaches spreading consistency. Yield: enough for 9" pan of brownies.
Source: Southern Living - Dec. 1990
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 TB. of cocoa
1 tsp. vanilla extract
1/2 cup chopped pecans
2 cups miniature marshmallows
Chocolate Frosting
1. Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour and next 3 ingredients, stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9" square pan. Bake at 350 for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt.
3. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2" squares. Yield: 3 dozen
Chocolate Frosting:
1/4 cup butter, melted
2 cups sifted powdered sugar
3 TB. cocoa
4 or 5 TB. half and half
Combine butter, sugar and cocoa in a mixing bowl. Gradually add half and half, beating at medium speed of an electric mixer until frosting reaches spreading consistency. Yield: enough for 9" pan of brownies.
Source: Southern Living - Dec. 1990