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Tuesday, June 9, 2009

Fluffy Marshmallow Brownies - fuel for the MINT vs MARSHMALLOW debate...





It's fun to take one of your signature treats to a picnic and see it be the first thing to disappear... You can't go wrong with marshmallow brownies - EVERYONE likes them.

These rich, moist brownies can be made “thick” in a cake pan, or “thin” in a cookie sheet. You’ll appreciate the fact that it calls for cocoa instead of unsweetened chocolate - and the result is the same.

When I have my entire brood home together, I like to make a pan of both marshmallow and mint... then everyone’s happy.

If I’m transporting these any distance at all, I make them in foil pans (DEEP ones so I can stack them on top of each other in the cooler without mangling the frosting!)

It also helps to refrigerate the marshmallow brownies before cutting, and they don’t tend to stick to the knife as much (there’s nothing more annoying than ruining your perfect pan of brownies as you drag a mound of marshmallow through the frosting as you cut them...)

For this recipe along with detailed instructions, photos, and tips - go to:
www.changeabletable.com ("full house" tab)


3 comments:

  1. I'm definitely a marshmallow girl. I haven't made them for a long time. I'll have to try your version.

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  2. yummy! Looks like happiness in brownie form!

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  3. These look so yummy. Love that the marshmallow is thick.

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