Friday, May 24, 2013
Bottom Layer: Brownies. Normally, I'd grab a boxed mix for this. But, I didn't have one, and didn't want to go to the store to get one. So I chose an even better alternative. I used my very favorite from-scratch brownie recipe, found here.
Bake according to directions. For best results, go with a shorter cook time and a softer brownie rather than a crispier one.
Middle Layer: Mini marshmallows. About half a bag. Remove hot brownies from oven, and sprinkle with marshmallows. Turn oven off, and place brownies back into oven to allow marshmallows to puff up. This should just take a few minutes. You want them to puff, but not brown. I think mine took 3-4 minutes.
Allow marshmallow-topped brownies to cool for about 15-20 minutes. Then frost.
Frosting: The chocolate frosting from this awesome cake has become my new go-to. This time, I added another cup or so of powdered sugar. I wanted the texture to be a bit more firm, and the thickness turned out perfectly.
So, there you have 'em. Thick, chewy, and marshmallowey frosted brownies. Perfect for a summer BBQ or family gathering...and richer than you think! Trust me... you'll want a big one, but ought to start small. And, while you're at it, make sure the milk is close-by :)
Comments from the cook: I don't usually do so, but decided to line my 9x13 pan with parchment paper this time. After melting the marshmallows and then frosting the brownies, I allowed them to cool for a few hours. When I was ready to cut them up, I removed the parchment paper and used a large knife to do the job. It worked BEAUTIFULLY. So, take my word for it. Use parchment paper if you want the cutting to go more smoothly.