3 Reviews

These are rich and wonderful. I made exactly as directed, except I used a gluten-free flour blend instead of regular flour. I couldn't tell the difference. The marshmallows seemed to disappear when cooked, although you could still see the chocolate chips. After 53 minutes, the toothpick wasn't clean. I cooked it 5 more minutes, but think it might have been better to remove earlier. It tasted wonderful though! I served the brownies with peppermint ice cream. What a treat! Thanks for the recipe.

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elainegl December 23, 2006

I've been making these brownies for years and they are ALWAYS a huge hit! I think the marshmallows just make them so chewy and rich. I often find it difficult to determine exactly when they are done so sometimes they fall apart but because they are so good no one ever complains. Every time I make them I get many requests for the recipe.

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Debbie S. September 15, 2015

I didn't get much of these as I made them to take to "Supper With Santa" at school. I only had 3 oz. of chocolate so for the other 3 I used (for each) 3 tbsp. of cocoa and 1 of oil. For the flour I used a half white half wheat mix. These are fudgy and decandent and didn't last long on the dessert table!

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ladypit December 16, 2006
Sweet Revenge Brownies