Choco Mallo Brownies from Julie Ewell

1/2 lb. butter
1/2 c. cocoa
2 t. vanilla
1 1/2 c. flour
1 small package mini marshmallows
2 cups sugar
4 eggs
1/4 t. salt
1 c. nuts (optional)

Cream butter, sugar, and cocoa.  Add eggs, one at a time.  Beat well after each one.  Mix in flour, salt, vanilla and nuts.  Spread in greased 9 x 13 pan.  Bake 350 degrees for 20-25 minutes.  Remove from oven and spread entire amount of marshmallows on top and return to oven for 3 minutes.  Watch carefully.  Cool.  Frost with your favorite frosting.     

and I found another recipe similar to it.  Great idea!  Thanks, Julie

Choco-Mallow Brownies

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 TB. of cocoa
1 tsp. vanilla extract
1/2 cup chopped pecans
2 cups miniature marshmallows
Chocolate Frosting

1. Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour and next 3 ingredients, stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9" square pan. Bake at 350 for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt.
3. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2" squares. Yield: 3 dozen

Chocolate Frosting:
1/4 cup butter, melted
2 cups sifted powdered sugar
3 TB. cocoa
4 or 5 TB. half and half
Combine butter, sugar and cocoa in a mixing bowl. Gradually add half and half, beating at medium speed of an electric mixer until frosting reaches spreading consistency. Yield: enough for 9" pan of brownies.

Pantry Cocoa Brownies

Yield: Makes 16

Prep Time: 20 minutes to 25 minutes

Cook Time: 20 minutes to 30 minutes

Ingredients

• Cooking spray
• 2/3 cup canola or flavorless oil
  
• 2/3 cup natural unsweetened cocoa powder
  
• 1/2 cup all-purpose flour, plus more for dusting
  
• 1/4 teaspoon baking powder
  
• 1/2 teaspoon fine salt
  
• 3 large eggs
  
• 1 1/3 cups powdered sugar
  
• 2/3 cup packed dark brown sugar
  
• 1 teaspoon vanilla extract
  

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat a 9-inch square baking pan with cooking spray. Dust the pan with flour, tap out the excess, and set aside.

2. Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.

3. Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.

4. Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.

5. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.

6. Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.

Storage: The brownies can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days.

Tami Weiser is a writer, recipe developer, culinary educator, and caterer. She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York.

A

Tami Wieser Pantry Brownies

Brownies BYU from Nauvoo Mercantile

Makes one 9-by-13 pan of brownies

Prep and Cook: 90 min. Cool: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Chocoate Chip Brownies Grandma Bailey

2 c. flour
1 t. baking powder
1 t. salt
1/2 c. cocoa
2 c. granulated sugar
1 c. vegetable oil
4 eggs
2 t. vanilla
1 c. chocolate chips

Mix dry ingredients together.  Put oil, eggs, and vanilla into center of dry ingredients.  Stir slowly at first, then beat well until batter is smooth and dark brown.  Stir in the chocolate chips.  Pour batter into a 9 x 11 inch greased pan.  Bake 35 minutes at 350 degrees until the edges look crisp and have moved slightly away from the edge of the pan.

Frosted Marshmello Brownies Aunt Jane

1 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
2 t. vanilla
1 1/2 c. chopped nuts
1 pkg. 10-oz marshmallows
1 1/2 c. flour

Blend together butter, cocoa, sugar and eggs.  Stir in flour and vanilla with mixer.  Add nuts (if desired).  Pour into 9" x 13" pan and  bake for 25 minutes at 350 degrees.  Put marshmallows on top and return to oven for 7 more minutes.  Let cool and frost.

FROSTING
1/4 c. butter, soft
1/3 c. canned milk
2 1/2 to 3 c. powdered sugar
1/3 c. cocoa
1 t. vanilla

Beat together until smooth.  (Use cream instead of canned milk if that's what you have on hand)

Brownie Recipe for Julia

You asked for a Brownie Recipe that you remembered from long ago.  I think this is the one you remember.  It's chewy and yummy.  It was a recipe contributed to an old cookbook by Donna B., Diane J. and Karen M.  

1 c. butter, melted
1/3 c. cocoa
2 c. sugar
Cream together and add 4 eggs, beating after each egg
Add
1 3/4 c. flour
2 t. vanilla
1 c. chopped nuts--pecans, walnuts, etc. (optional)

Mix above ingredients well and pour into a greased 9 x 13 pan.  Bake at 350 degrees for 20-25 minutes or bake at 325 degrees for 30-35 minutes.  Cool and frost.  Make your own chocolate butter frosting or frost with a tub of purchased chocolate frosting or use 1 tub of Betty Crocker "Whipped" Fluffy White Frosting. 

For Christmas add peppermint extract to white frosting and color the frosting pink.  Crush candy cane and sprinkle over the top.  You can also melt chocolate chips and drizzle the choclate over the top, using a sandwich bag with a corner clipped, for a fancier look. 

Add mint extract and light green food coloring for a mint-chocolate taste.  (Some of these ideas are from Karen Y.)