This is one of our old family recipes, it’s also one of the recipes where gourmet chocolate is not needed, it actually tastes best with Bakers brand Semi-Sweet chocolate (the red box), it comes in one ounce squares. You could probably use semi-sweet chips, but then you’d have to weigh them. (and that sounds like work)
Chocolate Marshmallow Brownies
Preheat oven at 350°
Pan size 13×9, prep pan with parchment paper or by greasing using the butter wrapping paper.
Beat 4 eggs well
2 cups sugar
Add 4 squares chocolate (melt butter and chocolate together first)
1 cup butter
Mix in 1 ½ cup flour (mix the following in slowly, do not beat)
1 t. baking powder
½ t. salt
4 t. vanilla
Bake for 45 minutes at 350° . When a toothpick comes out ‘clean’ they are done.
After 45 minutes put 1 cup of the small marshmallows (I put in a little more) and return to the oven for 5 minutes. (if you don’t have small marshmallows you can cut up the big ones with a scissors.)
Frosting:
2 T. Butter melt with
1 square chocolate
Mix in ¾ box of powdered sugar (or the whole box if you are like me and really have no use for ¼ of a box of powdered sugar laying around) and add enough milk to make it spread easy.
Spread the frosting while the marshmallows are hot. Let cool before cutting.
While the original recipe called for walnuts, I’ve never had them that way, they really would not add much.
I’ve taken the brownie base and used it in other custom desserts.
In one case the brownie was surrounded by a open topped chocolate shell and topped with raspberry moose with a little raspberry puree on the side.
