"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Nutty Sundae Brownies Recipe

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

Contributor:  
Contributor:  
Anne Marie Powers
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Nutty Sundae Brownies


Ingredients:

Brownies:
1 C Bisquick
1 C Sugar
½ C Cocoa
¼ C Butter or margarine, softened
3 Eggs
1 t Vanilla extract
1¼ C Marshmallows
½ C Fudge ice-cream topping
½ C Semi-sweet chocolate chips
¾ C Peanuts

Frosting:
½ C Semi-sweet chocolate chips
2 T Butter or margarine
1 T Milk
¼ C Confectioners’ sugar
1 t Vanilla

Directions:
Directions:
Preparation:

1. Preheat oven to 350F.
2. Grease square pan 9 X 9 X 2 inches
3. Mix Bisquick, sugar, cocoa, butter, vanilla and eggs. Spread in pan.
4. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes.
5. Sprinkle immediately with marshmallows; drizzle with fudge topping, sprinkle with chocolate chips and peanuts.
6. Prepare frosting; pour evenly over chocolate chips and peanuts.
7. Refrigerate until topping is firm, about 2 hours.
8. Cut into bars and serve.


Frosting prep: Heat chocolate chips, butter and milk in saucepan over low heat. Stir until chocolate and butter is melted. Remove from heat. Stir in powdered sugar and vanilla.

 

 

 

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