Marshmallow Rainbow Fudge Brownie Cups Food

MARSHMALLOW RAINBOW FUDGE BROWNIE CUPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray. Place fudge pouch (from box) in bowl of hot water (do not microwave pouch); set aside.
• Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup.
• Bake 14 to 16 minutes or until brownies are baked through and set along edges. Using spoon, press down center of each brownie to create a well. Cool completely in pan.
• Remove fully cooled brownie cups from pan. Spoon or pipe about 1 teaspoon marshmallow crème into each brownie cup. Squeeze fudge pouch 15 seconds to soften, then cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each brownie cup; spread.
• Top with rainbow candy chips (from box). Store in airtight container at room temperature.

BROWNIE MARSHMALLOW SWIRL

Steps:

• Heat oven to 350 and grease the bottom of a 9x13" pan with nonstick cooking spray.
• Combine brownie mix, oil, water, and eggs in large bowl.
• Stir 50 strokes with a spoon.
• Spread in greased pan.
• Bake for 28 to 31 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Spread marshmallow creme over cooled brownies.
• Place chocolate fudge frosting in microwave-safe bowl.
• Microwave on high 10 to 20 seconds.
• Stir until smooth.
• Drizzle frosting over marshmallow cream.
• Swirl with knife to create marbling effect.
• Refrigerate 15 minutes.
• To cut cleanly, lightly coat knife with non-stick cooking spray as needed.
• Run knife around inside edge of pan to release.
• Store loosely covered in refrigerator.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

Steps:

• 1. Spray an 8"-x-8" pan with nonstick cooking spray and set aside or use Parchment Paper.
• 2. In a medium saucepan over low heat, combine chocolate and butter.
• 3. Cook, stirring often until melted and smooth.
• 4. Remove from heat and let cool slightly.
• 5. In a large bowl, combine granulated sugar, brown sugar, eggs, and vanilla.
• 6. Beat with a hand mixer until smooth.
• 7. Add the melted chocolate mixture and mix until well combined.
• 8. Add the cocoa powder, espresso powder and salt and stir until combined.
• 9. Pour batter into prepared pan and bake until the edges of the brownies are mostly set, about 20 minutes.
• 10. Remove brownies from oven and pour marshmallows on top. Return to oven and bake until the brownies are cooked through and the marshmallows are melty, about 10 minutes.
• 11. Let brownies cool to room temperature.
• 12. Meanwhile, make fudge topping: In a small saucepan over medium-low heat, combine chocolate chips, peanut butter, and butter.
• 13. Cook, stirring often, until the chocolate and butter have melted and the mixture is smooth.
• 14. Remove from heat and immediately stir in Cocoa Krispies.
• 15. Dollop fudge onto cooled brownies and spread to make an even, thick layer, then sprinkle with sea salt.
• 16. Let cool completely, then slice into squares. (For cleaner slices, refrigerate brownies until very cold before slicing.).

MARSHMALLOW CREME FUDGE

Steps:

• Combine 1 1/2 cups sugar, 2/3 cup evaporated milk, 1/4 cup margarine and 1/4 teaspoon salt. Bring to a FULL BOIL over medium high heat stirring constantly. Boil 5 minutes, stirring constantly.
• Remove from heat and add Nestle's morsels and 1 teaspoon vanilla stir until melted, add 1 jar marshmallow cream, . Stir in 1/2 cup chopped nuts. Pour into greased 9" pan. Chill until firm.