Ingredients
For the Brownies:
- 1/3 cup unsweetened cocoa powder
- 1 cup butter , softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 cups mini marshmallows
- 1 cup nuts (optional)
For the Frosting:
- 1/2 cup butter , melted
- 1/3 cup unsweetened cocoa powder
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 – 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray.
- In a large mixing bowl, mix cocoa and softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
- Add flour and salt and stir to combine. Add nuts if using.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely
- Once brownies are cool, make the frosting.
For the frosting:
- Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth.
- Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
- Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
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