I've never made these, but they sound fantastic. The recipe can be found here on the Pillsbury.com website.
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BROWNIE BASE
1/2 cup butter
1 oz. unsweetened chocolate, cut up
1 cup all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla extract
2 eggs
3/4 cup chopped nuts, optional
FILLING
1 (8-oz.) package cream cheese, softened and reserving 2 oz. for the frosting
1/4 cup butter, softened
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/2 tsp vanilla extract
1 egg
1/4 cup chopped nuts, optional
1 cup semi-sweet chocolate chips
2 cups mini marshmallows
FROSTING
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, chopped
Reserved cream cheese
3 cups powdered sugar
1 tsp vanilla extract
1. Heat oven to 350 degrees. Grease and flour a 9x13" pan.
2. To make the brownies, in a large saucepan, melt the butter and unsweetened chocolate over low heat, stirring until melted and smooth. Remove from heat and stir in the flour, sugar, baking powder, vanilla, eggs, and nuts. Mix well until smooth and spread in the prepared baking pan. Set aside.
3. To make the filling, in a small bowl, combine 6 oz. of the cream cheese, butter, sugar, flour, vanilla, and egg. Using an electric mixer, beat for 1 minute at medium speed until smooth and fluffy. Stir in nuts and spread over brownie base. Sprinkle evenly with the chocolate chips.
4. Bake 350 degrees for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle over the mini marshmallows. Return to the oven for 2 minutes. Remove from the oven.
5. Meanwhile, to make the frosting, in a large saucepan, combine the butter, milk, unsweetened chocolate, and reserved cream cheese. Cook over low heat stirring until well blended. Remove from heat, and stir in the powdered sugar and vanilla, beating until smooth.
6. Pour the frosting over the marshmallow layer immediately after removing pan from the oven, and lightly swirl with a knife to marbelize. Refrigerate for 1 hour or until firm. Cut into bars. Store in the refrigerator.
BROWNIE BASE
1/2 cup butter
1 oz. unsweetened chocolate, cut up
1 cup all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla extract
2 eggs
3/4 cup chopped nuts, optional
FILLING
1 (8-oz.) package cream cheese, softened and reserving 2 oz. for the frosting
1/4 cup butter, softened
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/2 tsp vanilla extract
1 egg
1/4 cup chopped nuts, optional
1 cup semi-sweet chocolate chips
2 cups mini marshmallows
FROSTING
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, chopped
Reserved cream cheese
3 cups powdered sugar
1 tsp vanilla extract
1. Heat oven to 350 degrees. Grease and flour a 9x13" pan.
2. To make the brownies, in a large saucepan, melt the butter and unsweetened chocolate over low heat, stirring until melted and smooth. Remove from heat and stir in the flour, sugar, baking powder, vanilla, eggs, and nuts. Mix well until smooth and spread in the prepared baking pan. Set aside.
3. To make the filling, in a small bowl, combine 6 oz. of the cream cheese, butter, sugar, flour, vanilla, and egg. Using an electric mixer, beat for 1 minute at medium speed until smooth and fluffy. Stir in nuts and spread over brownie base. Sprinkle evenly with the chocolate chips.
4. Bake 350 degrees for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle over the mini marshmallows. Return to the oven for 2 minutes. Remove from the oven.
5. Meanwhile, to make the frosting, in a large saucepan, combine the butter, milk, unsweetened chocolate, and reserved cream cheese. Cook over low heat stirring until well blended. Remove from heat, and stir in the powdered sugar and vanilla, beating until smooth.
6. Pour the frosting over the marshmallow layer immediately after removing pan from the oven, and lightly swirl with a knife to marbelize. Refrigerate for 1 hour or until firm. Cut into bars. Store in the refrigerator.
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