August 28, 2012

Chocolate Marshmallow Brownies

     I believe this quote from Aaron says it all: "What's not to love about brownies, M&M's, marshmallows and peanuts?!"
     Today's recipe was adapted from a Best of Country: Brownies and Bars cookbook that I've had sitting around for a few years.  The original recipe calls for a box of Devil's Food cake as the brownie base but I've found that a box of the traditional brownie mix tastes much better.
     Besides tasting great and looking so colorful, the wonderful thing about this recipe is that it's so easy to make!  Four ingredients (plus those needed to make brownie mix) and you're done!  Another bonus is that this is one of those recipes that you can get creative with.  For example, try using Reese's Pieces instead of M&M's for a more peanut-ty taste.  Try mini chocolate chips rather than M&M's.  Or for a minty taste toss a few Andes Candies pieces on top (you may want to use walnuts rather than peanuts if you do this).  Oh, the possibilities are endless...  

Chocolate Marshmallow Brownies

  • 1 box chocolate brownie mix
  • 2-3 cups mini marshmallows
  • 1 cup M&M's
  • 1/4 cup salted peanuts

1.  Bake brownies according to package directions.  If possible, use a pan slightly larger than what you would normally use.  Rather than a 9x9" pan I used a 13x10".

2.  Remove brownies from oven and immediately sprinkle with marshmallows, M&M's and peanuts.  Bake 2-3 minutes more or until the marshmallows begin to melt.  I caution you on baking longer than 4 minutes.  I've found that over cooking the marshmallows makes them awfully sticky, making it difficult to cut the brownies into attractive and presentable squares without constantly rinsing off the knife.

3.  Cool on wire rack and cut into bars.  Enjoy!

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