Marshmallow-Fudge Squares

These brownies are so good!!  I got this recipe from one of my Aunts a few years ago.  I love the combo of the bottom brownie layer, the gooey marshmallows, and best of all, the beautiful, wonderful, chocolatey-buttery frosting that is the crowning glory.  They are pretty easy to make too- just a bit time consuming, as is any layered dessert.  Since the middle layer is just marshmallows though, that layer is super easy!  :) 

A friend moved last week, and before she left, she gave me some food she couldn't use.  Included in this food was some Extra-Dark Cocoa, which is what I used for the brownie layer.  When I saw how dark the brownie layer came out, I was a little scared, but it still tasted great.  I used regular cocoa for the frosting, though. 

These brownies are easiest to cut when they're cold, but I think they taste way better at room temp.  So, cut them cold, and then let them come to room temp before serving.  

Note:  The recipe says "Ice Bars while still hot".  I made these again 3/22/12, and I did just that, and the icing melted into the brownies and looked all "messed up", and I couldn't spread it evenly. I was making 2 batches that day, so for the next one (my oven can only hold one 9x13 pan at a time), I let the brownies cool a bit, then did the icing, and poured it over as soon as it was done.  Perfect!  I was able to spread it on top, like my pic below. 

Marshmallow-Fudge Squares

from my Aunt M.L.

Brownie Base:

1 cup sugar

1/2 cup butter, melted

1/4 cup cocoa

3 eggs

1 teaspoon vanilla extract

2/3 cup all-purpose flour

1/8 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped nuts, optional

1 package mini marshmallows (about 10.5 oz)

Frosting:

6 tablespoons butter

1/4 cup cocoa

1/4 teaspoon salt 

3 1/2 cups powdered sugar (1 pound)

cream or milk

1.  Make the Brownie Base:  Preheat oven to 350.  Combine sugar, butter, 1/4 cup cocoa, eggs, vanilla, flour, baking soda, and nuts; spread in greased and floured 9x13 baking pan.  Bake for 12-20 minutes, or until toothpick comes out clean.  Remove from oven; place marshmallows on top in a single layer.  Return to oven for one or two minutes to soften marshmallows.  Remove from oven and set on a wire rack to cool.  Let cool before adding the frosting.

2.  Make the Frosting:  Melt butter, blend in 1/4 cup cocoa, and powdered sugar.  Add cream or milk until of spreading consistency.  Ice bars while icing is still hot.  Let cool, and then refrigerate for easier cutting.  Serve at room temperature. 

**This post and photos are property of http://dishingwithdish.blogspot.com**