Chocolate Marshmallow Sheet Brownies
These soft and buttery homemade brownies are topped with gooey marshmallows and a delicious from-scratch chocolate frosting. It's the perfect dessert to feed to a large crowd!
Servings: 24 servings
Author: The Craft Patch www.thecraftpatchblog.com
Cream together:
- 1 cup butter or margarine softened
- 1/2 cup cocoa powder
- 2 cups sugar
Add:
- 4 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Top With:
- 16 ounces mini marshmallows (one bag)
Frosting Option 1: Chocolate Buttercream
- 1/2 cup butter
- 1 2/3 cups powdered sugar
- 1/3 cup cocoa powder
- 1/3 cup evaporated milk (regular milk works too)
Frosting Option 2: Chocolate Ganache
- 2 cups chocolate chips
- 2 cups heavy cream
Cream together butter, cocoa powder and sugar. Then add eggs, flour salt and vanilla. Mix until smooth, then spread on a greased sheet pan.
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with one package miniature marshmallows. Return to oven for 3 minutes. Cool for one hour.
For Chocolate Buttercream Frosting: Whip all ingredients until smooth.
For Chocolate Ganache Frosting: Gently warm heavy cream, then add chocolate chips and stir until melted and smooth. Refrigerate mixture until cold (at least two hours), then whip in a mixer with the whisk attachment until firm and fluffy.
Spread frosting carefully over the marshmallow layer of the brownies. Cut into squares with a hot knife. Cover any leftovers tightly so they don't dry out.