"The belly rules the mind."--Spanish Proverb

Frosted Marshmallow Brownies Recipe

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This recipe for Frosted Marshmallow Brownies, by , is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lauree Austen Horn


1/2 c. all-purpose flour
1/2 c. cocoa powder
3/4 c. sugar
1/3 c. packed light brown sugar
1/4 t. salt
1/2 c. salted butter, melted and slightly cooled
2 large eggs
1 t. vanilla extract
3/4 c. chopped pecans or almonds, divided
2 c. miniature marshmallows

1/4 c. salted butter
1/4 c. milk
1/4 c. cocoa powder
1/2 t. vanilla extract
2 c. powdered sugar

Preheat oven to 325. Line an 8x8" baking dish with parchment paper. In a large mixing bowl, whisk together flour, cocoa powder, sugars and salt until well blended. Stir in melted butter and mix until combined. Add eggs and vanilla and stir until blended. Fold in 1/2 c. chopped pecans. Pour mixture (which will be thick) into the prepared baking dish and bake for 35-37 minutes. Underbake slightly.

Remove from oven and sprinkle top evenly with marshmallows and then return to the oven and bake until marshmallows are slightly puffy (about 4 minutes). Remove from oven and allow to cool for 5 minutes. Make your frosting by melting the butter over med-high heat, stirring frequently. Add milk and cocoa powder and cook, whisking constantly until the mixture thickens. Remove from the heat and use a hand mixer to stir in the vanilla and powdered sugar. Immediately pour and spread the frosting evenly over the top of the brownies. Sprinkle the remaining nuts. Allow to cool, then cut into squares.




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