I made brownies the other day and got these recipes from a friend, who got them from a friend. I mixed and matched a few of the recipes to create the above brownies, and they were absolutely marvelous!!! I made the Susan Clement's Brownies (recipe #1) , then topped with marshmallows and chocolate chips when the brownies were hot out of the oven and swirled them together (I put them back into the oven to just melt everything together). After cooling them completely I frosted them with the Ruth's Marshmallow Brownies frosting. They were very hard to cut because the marshmallow was so gooey, but Heather suggested I put them in the freezer for a bit, and that worked like a charm. I took them as a thank you gift to all of the people that helped us with the fire. I have just cut and pasted the recipes as they were given to me.
They are absolutely wonderful!!!!!
#1
Susan Clement’s
BROWNIES
4 ounces
unsweetened chocolate
2/3 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 ¼ cup flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)
Heat oven to 350.
Grease 13” x 9” baking pan. Melt
chocolate and shortening in large bowl in microwave. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan.
Bake 30 minutes or until brownies start to pull away from
sides of pan. Do not overbake. Cool slightly. Cut into bars. Can spread with icing.
Note:
To use a large pan, I make 1½ of the above recipe. And bake it for the same amount of time.
FROSTING
3 cups powdered sugar
2/3 cup cocoa
1/3 cup milk
½ cup butter
1 teaspoon vanilla
Blend sugar and cocoa.
Melt butter then add butter, milk and vanilla to sugar/cocoa mix. Beat for a few minutes until well blended.
Note:
I also use 1½ recipe to frost the large pan of brownies.
#2
Susan Clement’s
MINT BROWNIES
2 c. oil
1 1/3 c. cocoa
4 c. sugar
8 eggs
4 tsp. vanilla
3 c. flour
2 tsp. salt
2 c. chopped nuts (optional)
Mix as usual.
Grease bottom only of an 11” x 14” baking pan. Bake at 350 degrees for 20-30 minutes. Cool.
MINT FROSTING
6 c. powdered sugar
4 T. evaporate or regular milk
6 T. butter
2 tsp. peppermint extract
Green food coloring
Beat until fluffy.
Can add a bit more milk if needed.
Spread on cool brownies then refrigerate until set. Cutting is smoother if you dip the knife in
warm water.
Chocolate
Topping
10 T. butter
12-oz. chocolate chips
Melt together. Can
add a little milk to make smooth. Spread
on top then cool. Cutting is smoother if
you dip the knife in warm water.
NOTE: Susan said both of these recipes freeze
really well after they are completely put together, frosting and everything.
#3
Ruth’s
Marshmallow Brownies Lori
Griffin
Ingredients
For
Brownies Frosting
2 cubes butter 1/3 cup
cocoa
1/3 cup cocoa 1 cube butter
2 cups sugar 1 2/3
cup powdered sugar
4 eggs 1/3
cup canned milk
1 ½ cup flour
2 teaspoons pure vanilla extract
1 ½ cups walnuts, chopped
1 pound miniature marshmallows
Mix butter, cocoa and sugar. Beat until fluffy. Add eggs one at a time, beating after
each. Add flour, vanilla and walnuts. Spread mixture in a 9x13 baking pan. Bake at 350 degrees for 25 minutes. Remove from oven and cover with
marshmallows. Bake 3 minutes more. Cool for 1 hour. Mix 1/3 cup cocoa, butter, powdered sugar and
canned milk to make frosting. Spread
frosting over marshmallows and cool. Let
set for 12 hours before cutting.
These brownies get better as they sit so
make them at least 24 hours before serving.
If making these in a 10x15 jellyroll pan
use 1 ½ pound marshmallows and for the frosting ½ cup cocoa, 1 ½ cubes butter,
2 ½ cups powdered sugar and ½ cup canned milk.
Use the same recipe for the brownies they just will not be as
thick. This works better for the
jellyroll pan so that there will not be spillover.
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