Chocolate Dream Brownies With Marshmallow Creme Food

CHOCOLATE MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 by 9-inch baking pan.
• Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted (or use a double broiler method). Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
• While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

CHOCOLATE DREAM BROWNIES WITH MARSHMALLOW CREME

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking pan with the 1 tablespoon butter.
• Melt the chocolate with the butter and cream in a double boiler. Once melted, remove from the heat and mix in the marshmallow creme and sugar with a hand mixer. Mix in the eggs, one at a time, and then the vanilla.
• In a large bowl, sift together the flour, baking powder and salt.
• Fold the dry ingredients into the wet, and pour into the prepared baking pan. Sprinkle the top with the chocolate chips.
• Bake until the edges just start to pull away from the pan, 30 minutes. Let cool to room temp before slicing.

CHOCOLATE CHIP AND PECAN COOKIES WITH MARSHMALLOW CREME

Steps:

• For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl.
• Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon.
• For the filling: Stir in the pecans until just combined.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight.
• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
• Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet.
• For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).

MOM'S FAMOUS MARSHMALLOW BROWNIES RECIPE

Steps:

• Soften margarine and blend in sugar and cocoa. We like to mix the brownie batter by hand for best results.
• Beat together and add 4 eggs, one at a time, mixing after each one.
• Add flour, salt and vanilla and mix well.
• Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.
• Bake 22-25 minutes at 350.
• Remove from oven and cover entire top with 1 package of miniature marshmallows.
• Return to oven for 3 minutes, until marshmallows are soft and puffy.
• Cool and frost with chocolate frosting.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.