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Categories:
white sugar butter eggs flour salt cocoa vanilla nuts marshmallows Chocolate Icing icing sugar cocoa butter milk
Viewed: 23 - Published at: 7 years agoIngredients
- 2 cups white sugar
- 1 cup butter
- 4 eggs, lightly beaten
- 1 12 cups plain flour
- 14 teaspoon salt
- 13 cup cocoa
- 1 teaspoon vanilla
- 1 cup chopped nuts (walnuts or peacans)
- 200 g bag miniature marshmallows
- chocolate icing
- 2 cups icing sugar
- 3 tablespoons cocoa
- 13 cup melted butter
- 1 -2 tablespoon milk
Method
- In a large bowl cream the butter and sugar, scrape down the sides of the bowl to get all the mixture the same.
- Add the eggsand beat.
- Mix in the nuts, flour, salt, vanilla and cocoa.
- Note that the mixture will be stiff - that is right!
- Grease a 9x13 inch (lamington tin) tray and spread the mix.
- It will be hard to move as it is so thick.
- A wet metal spoon should help.
- Bake at 300oF (160oC) for 30 - 35 minutes.
- Scatter the marshmellows on the top and return to the oven for a further 5 minutes They should "find each other" and turn into a bumpy layer.
- Remove from the oven and immediately ice.
- Rest until cold (about 4 hours).
- Slice when cold.
- Icing - sift sugar and cocoa together into a medium sized bowl, pour melted butter and mix, add milk and stir again.
- It should be runnier than a "regular" icing as it is going over a hot brownie and will set when cold.
