Amazing Brownies

We had a pretty non-traditional and small Easter Dinner with some of our friends yesterday.  I didn't bake a Ham, or make any appetizers (not even deviled eggs), and didn't have an assortment of desserts to choose from.  We didn't even have any Easter Candy! Gasp! (the Cadbury Mini Eggs I bought earlier in the week surprisingly didn't make it to Sunday)!

But we did have some amazing brownies for dessert!  We've had these brownies at least three times in the last couple of weeks, but that didn't matter.  They are just that good.

A while back our friends brought them over and made brownie milkshakes (thankyouverymuch!).  I about died when I nibbled on a few of the brownie bites before they went into the shakes.  My friend Bree kindly shared the recipe with me!

  

They are a lil' bit gewy, a lil' bit chewy, a lil' bit marshmallow-y, and a lot-a-bit chocolate-y.

 

 

See the marshmallows...and chocolate chips are buried in there too.

 

The recipe calls for a layer of chocolate buttercream frosting over the top.  That's how my friend made them. And they were amazing! But we like to skip the frosting and top 'em with a big ol' scoop of ice cream and hot fudge.  

But they are even good just plain.  No frosting, no ice cream, no hot fudge.  I believe that is how half of the pan disappeared last night. Gasp again!

Amazing Brownies

from Bree via Brown Paper Packages

3/4 tsp. salt
1 c. + 2 T. flour
1/3 c. cocoa
2/3 c. brown sugar
2/3 c. white sugar
1/2 c. chocolate chips
handful mini marshmallows
3 eggs
2/3 c. butter, melted
1 tsp. vanilla

Combine sugars and butter. Add eggs and vanilla, then cocoa. Mix in flour and salt. Stir in chocolate chips and marshmallows. The batter will the thick. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-32 minutes, or until the middle is set. They will be gooey--and a toothpick may not necessarily come out clean due to the melted chocolate chips. Do not over bake. Let cool to room temperature, then frost. Chill for 30 minutes, then cut into squares.

Chocolate Buttercream:

4 c. powdered sugar
1/2 c. unsweetened cocoa
1 stick butter
4-6 T. milk
1 tsp. vanilla
dash salt

Whisk together the powdered sugar and cocoa in a large bowl. (Add more or less cocoa, depending on chocolate preference.) Add the butter and 1-2 T. of milk, and start beating. Gradually add more milk while beating well, until it reaches the desired consistency. Add vanilla and salt, then beat until light and creamy.

See more frosting variations @ Brown Paper Packages

Enjoy!