Rocky Mountain Brownies
"I don't make these very often because when I do, we just can't stop eating them. Another one of those foods that my family thinks I don't make often enough, but these are real appetite spoilers when even the cook can't refrain herself! I've never had any left over to bring home after a potluck. They are always the first to disappear."
- Ready In:
- 55mins
- Ingredients:
- 18
- Yields:
-
1 12x15 pan
ingredients
-
Brownies
- 1⁄3 cup cocoa
- 2 cups sugar
- 1 cup butter or 1 cup margarine
- 4 eggs
- 1 1⁄2 cups flour
- 1 dash salt
- 1 1⁄2 1 1/2 cups black walnuts or 1 1/2 cups butter nuts, broken chunks (not chopped)
- 2 teaspoons vanilla
- 1 (10 ounce) package miniature marshmallows
-
Frosting One
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄3 cup cocoa
- 1⁄3 1/3 cup half-and-half or 1/3 cup evaporated milk
- 3⁄4 lb powdered sugar
- 1 dash salt
-
Frosting Two
- 2 cups sugar
- 2⁄3 cup milk
- 1⁄2 cup butter or 1/2 cup margarine
- 2 ounces baking chocolate (may substitute 6 tablespoons cocoa + 2 tablespoons butter, margarine, or shortening)
directions
- Brownies: Melt butter, cocoa and sugar together.
- Beat in eggs one at a time.
- Blend in flour, salt and vanilla.
- Fold in nuts.
- Bake at 350 deg F for 25 minutes in 12 x 15 jelly roll pan.
- When removed from oven,[b]while hot[/b], cover completely with miniature marshmallows.
- Return to oven until marshmallows are soft but not brown.
- Cool and ice.
- Frosting# 1: Mix butter, cocoa, cream, powdered sugar and salt.
- Let brownies set for 12 hours with this icing.
- Frosting# 2: Bring sugar, milk, butter and baking chocolate to softball stage.
- Pour over the marshmallows.
- Sets immediately and may be cut when cool.
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Reviews
-
Cindy Lynn, there's no doubt about it, these are 5* brownies! I had 9 people over for dinner, and the dessert had them begging for the recipe! Delicious!!! Thanks! -
these were excellent! i opted for frosting #1, as it has less butter and sugar, and it was very good, we let them sit overnight to set and have been nibbling on them all morning. thanks for a keeper recipe
RECIPE SUBMITTED BY
I am currently a stay at home Mom and wife (aka: homemaker, domestic engineer, chauffeur, etc.). My husband and I made this choice about 2 1/2 years ago. At the time I was averaging 72 hours/week +. Our kids were complaining that they never saw me, and one of them was even getting in trouble (too little supervision apparently). We got the troubled teen through high school, and she is currently preparing for college. Things have improved a lot so I am considering going back to work part-time while the kids are gone to school (if the right opportunity presents itself).
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<br>I love to cook, especially trying new recipes. I get tired of the same ol', same ol'. I also love reading cookbooks and the history of recipes. I always hated doing all the dishes afterwards, so I did a lot of one dish meals whenever possible. Recently, my husband bought me a new dishwasher, so now I am cooking up a storm! Everyone is loving it.
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<br>I look forward to making new friends in Recipezaar, trying out new recipes, and hope some of you will try some of mine. Please, if you try my recipes, take time to post a little note telling me about your experience and any modifications you may have made. I just love to experiment and try new things in the kitchen! :-))
