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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I typed the recipe as it was in the magazine, but my brownies took at least 40 minutes to bake. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
4 eggs |
1 (16 ounce) can chocolate syrup |
1 teaspoon vanilla |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 cup sugar |
1/3 cup butter |
1/3 cup milk |
2/3 cup semi-sweet chocolate chips |
2/3 cup miniature marshmallow |
Directions:
1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in the chocolate syrup and vanilla.
4. Add the flour and salt until blended.
5. Pour into a greased 15x10x1-inch baking pan.
6. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean (top of brownies will still appear wet).
7. Cool on a wire rack for 15-20 minutes.
8. Meanwhile, in a small saucepan, combine 1 cup sugar, 1/3 cup butter, and 1/3 cup milk.
9. Bring to a boil; boil until the sugar is dissolved.
10. Remove from heat and stir in chocolate chips and marshmallows until melted.
11. Pour over the brownies and quickly spread evenly.
12. Refrigerate for 5 minutes before cutting.
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