Wednesday, September 16, 2009

Marshmallow “Not So” Frosted Brownies

In keeping with the marshmallow theme of my last post here’s some marshmallow frosted brownies I made.  This is actually the third time I’ve made these brownies though the first time I’ve tasted them myself.  The very first time I made them was last school year for one of Devon’s classes.  They must have been a hit because his teacher asked for them again the following week.  After the second batch I told his teacher that I preferred to bake and try different recipes so, no more marshmallow frosted brownies.  I know you guys know what I mean.  :)


This last batch I baked was intended for Babygirl’s cheerleading squad but due to rain, practice was cancelled and they never made it.  Initially I was annoyed. This was the second time I had baked something for her to bring but didn’t get to because thunderstorms forced practice to be cancelled.  I did say initially.  After tasting one I was more than pleased with both the brownies and the fact that I now had a pan full.  Miss Karolyn, the children’s sitter enjoyed them as well.  To keep from gorging myself I gave a third of the pan to her to take to home.  


I found this recipe at Mommy’s KitchenTina, the bloggess of Mommy’s Kitchen is a HUGE fan of Paula Deen and has tried many of her recipes which means she has a blog full of yummy food!


For the most part I followed Tina's recipe with the exception of being generous with the ‘mallows.   On this last batch though I did goof up a bit.  As you can see my brownies are not really frosted.  This was due to impatience.  I hurriedly made the glaze and then poured it, still HOT on to my just out of the oven, marshmallow topped brownies.  I know that the recipe says to but you don’t really want  the frosting boiling hot so much as really warm.  It also didn’t help that the marshmallows hadn’t gotten that crunchy skin on them that they get after being roasted and then coming to room temp. (read, I needed to let the brownies cool and didn’t read the recipe carefully.) They weren’t so pretty but it all worked out. The frosting seeped into the brownies making them so moist and yummy.  If you want  marshmallow “frosted” brownies you should probably follow the recipe a little better than I did this time around.  Oh, and Tina says to follow the box directions for cakey brownies….I say no, if we’re gonna go marshmallows and frosting, then it’s fudgy all the way!


Marshmallow Brownies
1 - (9 x13) boxed brownie mix
Miniature marshmallows
Frosting (recipe below)

Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.

1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
3 tablespoons water
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool before cutting.


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