Ghirardelli brownies, he claims he doesn't really like brownies (I know, I know, who doesn't like brownies?!). As a result, there are a lot more cookies on this blog than fudgy, chocolately squares of goodness.
I try to be an equal opportunist when it comes to desserts, and it was high time I added another brownie recipe to The Sweets Life. It's a good thing I did, too, because my friend Greg declared these his "new favorite dessert" when I brought these to a church meeting. I know what he's getting at; the brownie base is moist and chewy, but these are made extra special thanks to the marshmallow layer and chocolate frosting. I caught myself eating the tops off of these, I found the frosting irresistible!
One Year Ago: Veggie Tuna Pasta Bake
from First Look, Then Cook
for the brownies-
-1 cup (2 sticks) unsalted butter, melted
-2 cups granulated sugar
-1/4 cup cocoa
-2 tsp vanilla
-1 tsp salt
-1 1/2 cups flour
-2 1/2 cups mini marshmallows
for the frosting-
-1/4 cup butter, melted
-2 tbsp milk
-1/3 cup cocoa
-1 1/4 cups powdered sugar
1. Preheat oven to 375F and line a 9 x 13 pan with foil that has been sprayed with cooking spray. In a large bowl, mix together melted butter, sugar, cocoa, eggs, vanilla, and salt. Stir in flour, mixing just until combined. Pour batter into prepared pan and bake for 25 minutes.
2. Remove pan from oven and top with mini marshmallows. Return to oven for 2 minutes. Remove from oven a second time and, with a knife dipped in water, spread marshmallows evenly. Cool completely.
3. Whisk frosting ingredients together until smooth and spread over marshmallow layer once cooled. Cut into squares and serve immediately or refrigerate until serving (if desired).