For all the chocoholics out there, I know that craving only too well. But, not all of us crave “just anything chocolate.” Some are more selective and can pass up chocolate ice cream, chocolate pie, chocolate doughnuts and even chocolate cookies. I’m one of those.
Chocolate candy and brownies, on the other hand, won’t last long if they’re sitting in front of me. Another one of my favorite is marshmallow creme and when it’s combined with brownies, the killer combination is too irresistible for me to turn down.
So, if you’re not counting calories, and your sweet-tooth is aching for chocolate, these Chocolate Marshmallow Brownies have your name on them!
I once tried a cake a relative of mine that was similar to this recipe, but this one is more like a brownie than a cake. It makes a great dessert addition to outdoor barbecues and can easily be taken along on picnics.
In this hot summer weather, a good way to take the edge off the heat is to cut the brownies up in small chunks and layer them between scoops of vanilla ice cream. And, if you really want to make it special, add a couple of tablespoons full of marshmallow creme over the top.
To make the creme easier to spread, you may want to add about one and a half teaspoons of hot water to a 7 1/2-ounce jar of the marshmallow creme. But, with or without ice cream or extra marshmallow creme, these brownies will satisfy any chocoholic’s cravings.
CHOCOLATE MARSHMALLOW BROWNIES
1 cup butter or margarine
2 cups sugar
1/4 cup baking cocoa
4 eggs
1 teaspoon vanilla
1 1/2 sifted flour
1 (3 1/2-ounce) can flaked coconut, optional
1 1/2 cups chopped pecans
1 (7 1/2-ounce) jar marshmallow creme
1 Hershey’s candy bar (broken in pieces)
Cocoa frosting:
1/2 cup butter or margarine
1/2 cup baking cocoa
4 cups sifted powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla
Cream together butter, sugar and cocoa in bowl until light and fluffy, using an electric mixer at medium speed. Add eggs and vanilla. Beat 2 more minutes at medium speed.
Blend in flour. Stir in coconut and pecans. Spread mixture in greased 9-by-13-inch baking pan. Or you may use a 15 1/2-by-10 1/2-by-1-inch jelly roll pan if you want thin bars.
Bake at 350 degrees for 30 minutes or until done. Remove from oven; spoon marshmallow creme over all and then let stand 5 minutes before carefully spreading creme with metal spatula.
To prepare the frosting, combine butter and baking cocoa in saucepan until butter melts. Cool slightly.
Combine sifted powdered sugar, evaporated milk and vanilla in bowl. Add cooled cocoa mixture. Beat with electric mixer until smooth.
Frost the brownies while they are still warm. Then, cool completely and sprinkle pieces of candy bar evenly over frosting.
Cut into bars. A large pan will make 40 4-by-1-inch bars, and the smaller pan will make about 24 thicker bars.
