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Tin Roof Sundae Brownies Recipe

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This recipe for Tin Roof Sundae Brownies, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Martin
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 roll (16.5 oz) Pillsbury® refrigerated traditional chocolate fudge brownies
1/2 jar (7-oz size) marshmallow creme (3/4 cup)
1 cup peanuts
1 cup milk chocolate chips

Directions:
Directions:
Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan.
Bake 25 to 28 minutes or until toothpick inserted near center comes out clean. Immediately drop dollops of marshmallow creme over brownie. Let stand 2 minutes; spread evenly. Sprinkle with peanuts and chocolate chips.
Bake 5 minutes longer. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

 

 

 

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