“I got this from a lady (Sister Stanworth) at my church. My husband is not much of a brownie fan, he tasted one and he begged me to ask the recipe as he was too embarrased. If you are after a low fat, light brownie this is NOT for you. If you are after rich, gooey and addictive, complete with marshmellows and nuts - read on. Please note this reacipe comes with it's own icing recipe too. As this is so naughty - it makes a fabulous gift. Simply wrap slices in pretty celophane and tie with a ribbon.”
READY IN:
50mins
YIELD:
16-20 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl cream the butter and sugar, scrape down the sides of the bowl to get all the mixture the same.
  2. Add the eggsand beat.
  3. Mix in the nuts, flour, salt, vanilla and cocoa.
  4. Note that the mixture will be stiff - that is right!
  5. 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.
  6. Bake at 300oF (160oC) for 30 - 35 minutes.
  7. 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.
  8. Remove from the oven and immediately ice.
  9. Rest until cold (about 4 hours).
  10. Slice when cold.
  11. 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.

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