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Marshmallow Cream-Topped Brownies Recipe

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This recipe for Marshmallow Cream-Topped Brownies, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie Stephens
Added: Wednesday, May 13, 2009


1 c. butter at room temperature
2 c. sugar
1/3 c. unsweetened cocoa
4 large eggs
1 1/2 tsp. vanilla
1 1/4 c. flour
1 c. chopped pecans
7 oz. jar marshmallow cream

Butter - Cocoa Topping:
1/4 c. unsalted butter, room temperature
3 tbsp. unsweetened cocoa
3 c. powdered sugar
1 tsp. vanilla
2-3 tbsp. milk

Butter-Cocoa Topping:
Beat together butter and cocoa. Gradually beat in powdered sugar and vanilla. Add just enough milk to make frosting spreadable. Set aside.

Cream butter and 1 c. of the sugar until light and fluffy. Beat in cocoa and remaining sugar until mixture is fluffy. Add eggs, one at a time, beat in vanilla, stir in flour just to blend. Stir in pecans.

Grease or spray pan. Bake at 350 for 25 minutes or until pick comes out barely moist. Cool brownies in the pan on a rack.

When brownies are cool, warm marshmallow cream; spread over brownies and chill. Smooth topping over marshmallow cream. Chill before cutting into brownies.




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