Yummy brownies with a twist!!

Brownies... always a good stand-by... but then if you (gasp) add marshmallows and even more chocolate, you are sure to be a very popular girl!!


I got this recipe from my "internet" sister! ... Completely copied and pasted from her blog (Melissa's Magic in the Kitchen) but the pictures are my own!!


(the copying begins now!)



If you are looking for sweet, sugary chocolate goodness you have got to try these brownies! I found them in my Paula Deen cookbook, "Paula Deen & Friends, Living it Up Southern Style"....you can also find this recipe on the Food Network website.

. Here is the recipe:

4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted

Frosting:
4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar, sifted
4 cups mini marshmallows

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.


Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting.

Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely.

Spread the frosting over the warm brownies.
The frosting will set up when the brownies are completely cooled.
When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

(like my floor? :) )