Brownies: | Frosting: |
2 cups butter, softened | 1/2 cup butter, softened |
2/3 cup cocoa | 1/2 cup cocoa |
4 cups sugar | mix, then add: |
1 1/2 Tbs vanilla | 4 cups powdered sugar |
8 eggs | 1/2 cup heavy whip cream |
3 cups flour | 1/2 Tbs. vanilla |
1 bag mini marshmallows |
Cream together butter, cocoa, sugar and vanilla. Then add flour and eggs. Add 1 1/2 cups walnuts (optional) to batter. Line cookie sheet with parchment for easy removal. Bake 23-25 minutes at 350°. Take out of oven.*Note. Ovens may vary so test with a knife to make sure center is baked. Cover entire top with one bag of miniature marshmallows. Put back in the oven for 3-5 minutes until marshmallows are puffy but not brown. (WARNING, These burn easily so watch close) Remove from oven. Put in freezer until frozen hard to avoid frosting "sticky" marshmallows.
Frost the brownies while frozen. Thaw to serve. To re-freeze brownies, be sure to cover them with plastic wrap and foil. Cut to desired size using a pastry cutter.
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