Marshmallow Brownies

These are major crowd pleasers and they make a ton (especially if you one-and-a-half it like I did and make it in a jelly roll pan.) Super sweet and fudgy - who doesn't like chocolate and marshmallows?

But it's important to plan ahead. These babies need at least 12 hours to set at room temperature so make them the day or night before you plan on serving.

Marshmallow Brownies (printable)
2 sticks margarine, softened
1/3 cup cocoa
2 cup sugar
4 eggs, beaten
2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1 1/2 cups nuts, chopped
1 bag mini marshmallows

1. Preheat oven to 350. Spray a 9 x 13 pan* with cooking spray.

2. Cream margarine, cocoa and sugar. Add eggs, one at a time, and vanilla. Add dry ingredients and nuts. Pour into 9 x 13 pan*.

3. Bake at 350 degrees for 20-25 minutes (don't overbake - they will get a few more minutes to cook after you put on the marshmallows.) Spread with a layer of marshmallows, covering entire pan. Return to oven for 3 minutes. Cool, in pan, for 10 minutes on wire wrack. Then frost while still warm.

Frost with:
1 stick softened butter
1 2/3 cups powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk

1. Mix all ingredients together to make a smooth glaze. Drop globs of frosting around on marshmallows and gently spread so the marshmallows aren't disturbed. This takes a bit of time but is do-able. Make sure the frosting covers every marshmallows and goes to the very edges of the brownies.

2. Allow to rest at least 12 hours before cutting. Do not cover while it rests. Just leave on counter, uncovered, until ready to eat!

*One-and-a-half brownie recipe to fit in jelly roll/cookie sheet. That means 3 sticks of margarine, 1/3 cup plus 2 1/2 T cocoa, 3 cups sugar, 6 eggs, 3 tsp vanilla, 2 1/4 cups flour, 1/4 plus 1/8 tsp salt, 2 1/4 cups nuts, and one bag of marshmallows is still enough to make a single layer. Do NOT double frosting recipe (single recipe is still enough.)

Recipe from Shanna Stratton