Marshmallow Fudge Brownies
Prep Time
12m
Bake Time
23m
Yields
1 - 9x13 panAbout this Recipe
Indulge in the ultimate treat with Marshmallow Fudge Brownies, where rich, gooey fudge brownies meet soft, pillowy marshmallows for an irresistible dessert experience.
Marshmallow Fudge Brownies
Prep Time
12mBake Time
23mYields
1 - 9x13 panAbout this Recipe
Indulge in the ultimate treat with Marshmallow Fudge Brownies, where rich, gooey fudge brownies meet soft, pillowy marshmallows for an irresistible dessert experience.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“I don’t know where we found this recipe, but we have multiple copies of it to make sure we never lose it.”
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Ingredients
Brownies:
- ½ cup shortening
- ¼ cup granulated Imperial Sugar
- 2 eggs, well beaten
- ¾ cup flour
- ¼ teaspoon baking powder
- 2 tablespoons cocoa
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 cups miniature marshmallows
Frosting:
- ½ cup water
- ½ cup firmly packed light brown Imperial Sugar
- 1 square unsweetened chocolate
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3 cups powdered Imperial Sugar
Instructions
- Preheat oven to 350°F.
- Cream: shortening and sugar, add eggs.
- Sift together: flour, baking powder, cocoa and salt. Add vanilla. Mix all together and put in 9 x 13 inch greased pan. Bake at 350°F for 20 minutes.
- Remove from oven and place marshmallows on top. Return to oven for 3 minutes. Remove and cool.
- For frosting: boil water, brown sugar and unsweetened chocolate. Add: butter and vanilla. Let cool. Stir in powdered sugar and spread on top of marshmallows.
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Marshmallow Fudge Brownies
Prep Time
12mBake Time
23mYields
1 - 9x13 panAbout this Recipe
Indulge in the ultimate treat with Marshmallow Fudge Brownies, where rich, gooey fudge brownies meet soft, pillowy marshmallows for an irresistible dessert experience.
Ingredients
Brownies:
- ½ cup shortening
- ¼ cup granulated Imperial Sugar
- 2 eggs, well beaten
- ¾ cup flour
- ¼ teaspoon baking powder
- 2 tablespoons cocoa
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 cups miniature marshmallows
Frosting:
- ½ cup water
- ½ cup firmly packed light brown Imperial Sugar
- 1 square unsweetened chocolate
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3 cups powdered Imperial Sugar
Instructions
- Preheat oven to 350°F.
- Cream: shortening and sugar, add eggs.
- Sift together: flour, baking powder, cocoa and salt. Add vanilla. Mix all together and put in 9 x 13 inch greased pan. Bake at 350°F for 20 minutes.
- Remove from oven and place marshmallows on top. Return to oven for 3 minutes. Remove and cool.
- For frosting: boil water, brown sugar and unsweetened chocolate. Add: butter and vanilla. Let cool. Stir in powdered sugar and spread on top of marshmallows.