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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I don't make these very often because when I do, we just can't stop eating them. Another one of those foods that my family thinks I don't make often enough, but these are real appetite spoilers when even the cook can't refrain herself! I've never had any left over to bring home after a potluck. They are always the first to disappear. Ingredients:
1/3 cup cocoa |
2 cups sugar |
1 cup butter or 1 cup margarine |
4 eggs |
1 1/2 cups flour |
1 dash salt |
1 1/2 cups pecans or 1 1/2 cups english walnuts or 1 1/2 cups black walnuts or 1 1/2 cups butter nuts, broken chunks (not chopped) |
2 teaspoons vanilla |
1 (10 ounce) package miniature marshmallows |
1/4 cup butter or 1/4 cup margarine |
1/3 cup cocoa |
1/3 cup cream or 1/3 cup half-and-half or 1/3 cup evaporated milk |
3/4 lb powdered sugar |
1 dash salt |
2 cups sugar |
2/3 cup milk |
1/2 cup butter or 1/2 cup margarine |
2 ounces baking chocolate (may substitute 6 tablespoons cocoa + 2 tablespoons butter, margarine, or shortening) |
Directions:
1. Brownies: Melt butter, cocoa and sugar together.
2. Beat in eggs one at a time.
3. Blend in flour, salt and vanilla.
4. Fold in nuts.
5. Bake at 350 deg F for 25 minutes in 12 x 15 jelly roll pan.
6. When removed from oven,[b]while hot[/b], cover completely with miniature marshmallows.
7. Return to oven until marshmallows are soft but not brown.
8. Cool and ice.
9. Frosting# 1: Mix butter, cocoa, cream, powdered sugar and salt.
10. Let brownies set for 12 hours with this icing.
11. Frosting# 2: Bring sugar, milk, butter and baking chocolate to softball stage.
12. Pour over the marshmallows.
13. Sets immediately and may be cut when cool.
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