Buttermilk Brownies

If you like rich and fudgy brownies with lots of frosting, then this recipe is for you.  These brownies are soft and chewy and the thick and creamy frosting is the perfect topping.  

I normally wouldn't think about brownies when it comes to Christmas treats, but hey, I guess if you add some pretty festive sprinkles, it'll turn anything into a Holiday recipe.  Plus, I never turn down chocolate. 

These brownies are delicious!

You might also like:

Rocky Road Brownies

Almond Joy Magic Cookie Bars

Andes Mint Brownies

Christmas Gooey Butter Cookies

Buttermilk Brownies

(Printable Recipe)

1/2 c. unsalted butter

1/4 c. unsweetened cocoa powder

1/2 c. vegetable oil

2 c. sugar

2 large eggs

1/4 c. buttermilk

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 c. semi-sweet chocolate chips

Preheat oven to 400 degrees.  Line a 9x13-inch baking pan with parchment paper; set aside.  For the brownies, in a small saucepan, over medium heat, combine the butter, cocoa powder and vegetable oil.  Melt butter and bring to a boil and then remove from heat.  In a large mixing bowl, combine the sugar, eggs, buttermilk and vanilla.  Slowly whisk in the melted butter mixture.  Add in flour, baking soda and salt and stir until just combined.  Fold in the chocolate chips.  Pour into prepared baking dish and bake for 19-20 minutes.  Remove from oven and allow to cool while you make the frosting.  

Buttermilk Frosting:

1/2 c. unsalted butter

1/2 c. buttermilk

1/4 c. unsweetened cocoa powder

1 tsp. vanilla

4 c. powdered sugar

In a small saucepan, combine the butter, buttermilk and cocoa powder.  Melt butter and bring to a boil.  Remove from heat.  In a medium mixing bowl, add the powdered sugar.  Pour the melted butter mixture over the powdered sugar and add the vanilla.  Whisk together until combined and pour over slightly cooled brownies.  Spread out evenly.  Refrigerate for at least two hours, until set.  Cut and enjoy. 

adapted from: Shugary Sweets

Gingerbread Cookie Bars with Cream Cheese Frosting

I never knew I was a Gingerbread fan.  The other day I was at the Dollar Store and there was a Crumbl Cookies next door, so I figured I'd run in and surprise the family with some cookies.  They had a Gingerbread Cookie and I got it.  I figured it would be the least favorite out of all the flavors I picked up, BUT it ended up being THE BEST.  It was seriously SO DANG good and I couldn't get it out of my head all week, so I set out to make a delicious Gingerbread Cookie at home.  

I decided to go with cookie bars instead of cookies, because sometimes it's just so much easier to press all the dough into one pan, rather than make several batches of individually scooped cookies.  

These bars turned out SO SO SO GOOD.  They are soft and chewy and perfectly spiced.  I love the ginger and ground clove aftertaste they leave in your mouth and you can't forget the creamy frosting on top.  It's smooth and rich and the perfect topping for these cookie bars.  

These were a huge hit with my family and will definitely be made each holiday season in my house.  I mean just look at that cookie to frosting ratio . . . how could they not be a hit! 

I'm already gearing up to make another batch tonight.  

You  might also like:

Pumpkin Molasses Sandwich Cookies

Candy Cane Kiss Sugar Cookie Bars

Sugar Cookie Bars with Whipped Eggnog Frosting

Cookie Butter Bars

Christmas Gooey Butter Cookies

Gingerbread Cookie Bars

(Printable Recipe)

3/4 c. unsalted butter, softened

1 c. light brown sugar, packed
1 large egg
1/4 c. molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Preheat oven to 350 degrees.  Line a 9x13-inch baking pan with parchment paper and spray with cooking spray; set aside.  In a large mixing bowl, combine the softened butter and brown sugar and mix until light and fluffy.  Add in the egg and mix until combined.  Add the molasses and vanilla and mix until combined.  Scrape down the sides of the bowl. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until just combined.  Press cookie dough evenly into the prepared baking dish.  Bake in preheated oven for 15 minutes.  Remove from oven and allow to cool completely before topping with cream cheese frosting.  

Adapted From: Shugary Sweets

Cream Cheese Frosting
From: Jenn@eatcakefordinner

1/2 c. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 Tbl. vanilla extract
3 c. powdered sugar
sprinkles, for garnish, opt.

In a medium mixing bowl, beat butter and cream cheese until smooth and creamy.  Add in the vanilla and one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, one cup at a time, and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency is reached.  Spread over cooled cookie bars and top with sprinkles, if desired. 

Ultimate Pecan Pie Bars

OH MY MY!! These Pecan Pie Bars are one of the best I have EVER had.  They are rich with a warm caramel flavor.  The texture is soft and chewy with a slight crunch from the pecans and buttery crust. These need to be made for every holiday gathering from now on.  It is guaranteed you will come home with an empty platter.

I loved these plain, but my hubby chopped his up and added to ice cream and said it was the best ice cream he has ever had.  I also took them to a family get together and the plate was empty in a matter of minutes.  

You might also like:

Pecan Bars with Almond Glaze

Cinnamon Sugar Candied Nuts

No-Bake Pumpkin Turtle Pie

Pumpkin Pie Cake

Sweet Potato Cake with Marshmallow Frosting

Ultimate Pecan Pie Bars
adapted from: Taste of Home
(Printable Recipe)

2 c. all-purpose flour
1/2 c. powdered sugar
1 c. unsalted butter, cold and cut into cubes
1 (14 oz.) can sweetened condensed milk
1 large egg
1 1/2 tsp. vanilla extract
pinch of salt
1 (8 oz.) pkg. milk chocolate English toffee bits
1 1/4 c. roughly chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine the flour and powdered sugar.  Cut in the butter until the mixture resembles coarse meal.  Press firmly onto the bottom of a greased 9x13-inch baking dish (I also like to line my pan with parchment paper).  Bake in preheated oven for 15 minutes.

Meanwhile in a large bowl, combine the sweetened condensed milk, egg, vanilla and salt and whisk until combined.  Stir in the toffee bits and chopped pecans.  Pour over warm baked crust and carefully spread out evenly.  Bake for 20 minutes longer or until lightly browned.  Cool completely and cut into bars.  Store in the refrigerator.  

Chewy Brownies with Malted Robin Egg Frosting

No matter how hard I try, I can't resist buying at least one bag of Robin Eggs each Easter.  I love the texture and flavor.  I have always been a fan of chocolate malt flavor . . . milkshakes, candy, cupcakes - you name it and I will love it.  I decided to crush up some of those delicious little candies and add them to my buttercream frosting.  It was a great decision.  I prefer the flavor best after day one.  The malt flavor really develops overnight. 

 I spread this colorful speckled frosting over my Mom's chewy brownies.  If you don't want to make brownies from scratch, you can always used a box mix.  I was actually planning to use a box mix, but the grocery store was out of my favorite one, so I decided homemade brownies was the way to go.  These homemade brownies are so soft and chewy and full of chocolate flavor.  I hope you all give these fun and festive brownies a try.

You might also like:

Robin Eggs Malted Milkshake

No-Bake Chocolate Malt Pie

Chocolate Malt Cupcakes

Banana Pudding Milkshake with Chocolate Malt Whipped Cream

Chewy Brownies with Malted Robin Egg Frosting
From: Mom
(Printable Recipe)

1 c. (2 sticks) unsalted butter, melted and slightly cooled
1/2 c. unsweetened cocoa powder
4 large eggs
2 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour

Preheat oven to 350 degrees.  In a large bowl, whisk together the melted butter and cocoa powder.  Whisk in the eggs, one at a time.  Add the sugar, vanilla and salt and mix until combined.  Stir in one cup of flour at at time.  Batter will be very thick and you might think it won't come together, but it will.  Spread batter into a greased 9x13-inch pan.  Bake for 25 minutes.  Remove from oven, cool completely and then top with frosting.  

Malted Robin Egg Frosting
1/2 c. (1 stick) unsalted butter, room temperature
pinch of salt
2 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract
1 c. mini Robin Eggs, crushed

Using a hand mixer, beat butter and salt in a medium bowl until fluffy.  Add powdered sugar, one cup at a time, beating after each addition, adding milk as needed until desired consistency is reached.  Mix in the vanilla.  Add the crushed Robin Eggs and mix until combined.  Spread over cooled brownies.  Slice and serve. 

Mint Oreo Brownies with Oreo Creme Buttercream

What the heck is going on with Utah weather?  Yesterday was warm and sunny and I was even outside in a t-shirt and was fine.  Today, I wake up to a lot of snow and it's still snowing.  You never know what you are going to get when you wake up this time of year.  If you want consistency, then make these brownies ASAP!  Since they start out with a brownie mix, it's a no-fail recipe, unless you over bake them of course, so don't do that :)

These might possibly be the most DIVINE brownies ever.  The flavor is outstanding and the texture is soft and chewy and fudgy and exactly what I like in a brownie.  The buttercream uses the filling of Mint Oreos and has a nice subtle mint flavor.  I like to add a tiny bit of almond extract to enhance the flavor just a little bit. The flavor combo is perfect.  You can always leave that out or add a tiny bit of mint extract instead.  

Seriously . . . these will disappear in no time.  

You might also like:

Thin Mint Fudge Ribbon Cake

Andes Mint Brownies

Swirled Mint Chip Brownies

Mint Cookies 'n Cream Pudding Cookies

Mint Cookies 'n Cream Fudge

Mint Oreo Brownies with Oreo Creme Buttercream
From: Jenn@eatcakefordinner
(Printable Recipe)

1 Fudge Brownie Mix (I prefer Betty Crocker)
Ingredients called for on the brownie mix
8 Mint Oreos, roughly chopped
1 tsp. vanilla extract

Mint Oreo Creme Buttercream
1/2 c. unsalted butter, room temperature
pinch of salt
8 mint creme fillings from Oreos, save the cookies for garnish
3 c. powdered sugar
1-2 Tbl. milk, if needed
a few drops green food coloring, opt.
1/8 tsp. almond extract, opt.

Preheat oven to 350 degrees.  Prepare brownie mix according to package directions with the addition of vanilla extract.  Gently fold in chopped Oreos.  Pour into a greased 9x13-inch baking pan.  Spread out evenly.  Bake according to package directions.  I bake mine for 23 minutes.  Remove from oven and cool completely.  Top with buttercream and crushed cookies.  

For the buttercream:  Add butter, salt and the creme filling from 8 Oreos (reserve cookies for garnish) to a medium mixing bowl.  Mix until smooth.  Mix in one cup of powdered sugar at a time, adding milk as you go, if needed until desired consistency is reached.  Last, mix in a few drops of green food coloring and almond extract and mix until smooth and creamy.  Spread over cooled brownies.  Crush reserved Oreo cookies and sprinkle over top of brownies, for garnish.  Cut and serve.  

Peanut Butter M&M Cookie Bars

These cookie bars are SOOOO good.  This recipe is my go-to cookie bar recipe that I use all of the time, but I switched things up this time and added Peanut Butter M&M's. 

I think this might have been the first time I have bought Peanut Butter M&M's and it definitely won't be the last. They made these cookie bars outstanding.  The cookie is soft and chewy and then when you bite into the M&M's with the crisp outer shell and creamy peanut butter filling, you will be in heaven.  These come together super fast and taste great for several days.

You might also like:

Cookie Butter Bars

Orange Dreamsicle Chewy Cookie Bars

Peanut Butter Cup S'mores Bars

Peanut Butter M&M Cookie Bars

From: Jenn@eatcakefordinner

(Printable Recipe)

3/4 c. unsalted butter, room temperature
2 c. packed light brown sugar
3 large eggs
2 tsp. vanilla extract
3 1/2 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 (18.4oz.) bag Peanut Butter M&M's

Preheat oven to 350 degrees.  Cream together the butter and brown sugar.  Add the eggs, one at a time, beating after each addition.  Add the vanilla and mix until combined.  Add the flour, baking powder and salt and mix until just combined.  Stir in the Peanut Butter M&M's.  Press dough into a greased 9x13-inch cake pan.  Bake for 20 minutes.  Cool, cut into bars and serve.  

Chewy Butterscotch Zucchini Blondies

Zucchini season is finally here!  Hopefully you guys are zucchini fans, because I am planning to try out a bunch of new recipes.  First up, we have these seriously amazing blondies.  I have made this recipe twice in the past week.  This recipe doesn't require a mixer and it only dirties one pan.  Who knew you could add zucchini to a blondie and still have a rich and chewy cookie bar.  These are going to become a regular at my house.

Even though these have a bunch of brown sugar in them, they aren't overly sweet.  They have really really good flavor.  I added butterscotch chips to these, but you could add a different type of chip, if you prefer.  

Since the mixture is warm when you stir in all the ingredients a lot of the butterscotch chips will melt into the batter and make it extra yummy.  Just like with brownies, the extra chewy edges are my favorite.  I love these plain and they taste great for several days, but I also love them cut up extra small and served with ice cream.  Yum!!

These were a huge hit.  Even my niece and nephew loved these and they had no clue there was zucchini in there :)

You might also like:

Chocolate Zucchini Sheet Cake

Cinnamon Roll Zucchini Bread

Softest Zucchini Cookies with Browned Butter Frosting

Oatmeal Zucchini Coconut Sandwich Cookies with Chocolate Filling

Chewy Butterscotch Zucchini Blondies
(Printable Recipe)

11 Tbl. unsalted butter
2 c. light brown sugar, packed
2 tsp. vanilla extract
1 large egg
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. finely grated zucchini
1 c. butterscotch chips

Preheat oven to 350 degrees.  In a large saucepan, melt the butter and brown sugar together.  Remove from heat and cool for a few minutes.  Stir in the vanilla extract.  Quickly stir in the egg (remember the mixture is warm and you don't want the egg to scramble).  Stir in the flour, baking powder, baking soda and salt.  Mixture will be thick and slightly dry at this point.  Stir in the zucchini and 3/4 cup of the butterscotch chips until evenly incorporated.

Spread into a 9x13-inch baking pan that has been lined with parchment paper and sprayed with cooking spray.  Top with remaining 1/4 cup of butterscotch chips.  Bake for 30 minutes or until a toothpick inserted in the center comes out mostly clean.  Cool and cut into 24 squares.  

adapted from: Creations by Kara

Andes Mint Brownies

Hi, how is everyone doing?  Life has been so crazy lately and I haven't been posting as much.  Not sure if that will change anytime soon, but I'll try to post as much as possible.   

This recipe is back from 2011 and these brownies are still a family favorite. It was long overdue to re-share them with all of you.  

If you like Andes Mints then you will LOVE these brownies.  They are a chewy brownie with a layer of mints in the middle.  I have made them so many times and they come out perfect every time.  I love biting into the soft brownie and getting a snap from the mints.  The flavor is rich and minty and very refreshing.  

You might want to plan on sharing these with friends and neighbors or you will be very tempted to eat the entire pan by yourself.  

Andes Mint Brownies

adapted from: Paula Deen

(Printable Recipe)


1 1/2 c. unsalted butter, melted
1 c. unsweetened cocoa powder
3 c. sugar
4 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
3 boxes Andes Mints (individually wrapped)


Preheat oven to 350 degrees.  Grease 9x13 pan.  In a medium bowl, combine melted butter and cocoa, stirring well; set aside.  In a large bowl, beat sugar and eggs at medium speed until fluffy, about 5 minutes.  Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined.  Spread half of the batter in pan.  Unwrap each mint and place, side by side, covering batter completely.  Carefully spread remaining batter over mints, sealing to edges.  Bake for 35 minutes.  Let cool in pan completely.  

Peanut Butter Cup S'mores Bars

These are one of my current favorite cereal treats.   I have made them several times in the last few months.  They have the perfect texture and flavor. 

Most people have probably had regular s'mores bars with Golden Grahams, marshmallows and chocolate chips, but they will be so surprised when they bite into these and taste peanut butter.  The peanut butter cups are the perfect touch to take these cereal treats to another level.  You won't be able to resist them.  

Your might also like:

Peanut Butter Cocoa Krispie Treats

Salted Peanut Chews

Fluffernutter Cereal Treats

Oh Henry Bars

Banana Cereal Treats

Peanut Butter Cup S'mores Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

22 Reese's Peanut Butter Cups (miniatures) 
4 Tbl. unsalted butter
7 c. mini marshmallows
1 tsp. vanilla
8 cups Golden Grahams cereal

Spray a 9x13-inch pan with cooking spray and set aside.  Chop the peanut butter cups into 6th's and place in the freezer until ready to use.  In a large saucepan over medium heat, melt the butter.  Add the marshmallows and vanilla and stir to coat in butter.  Heat until marshmallows are melted, stirring occasionally.   

Remove from heat and stir in the cereal.  Then, stir in the chopped peanut butter cups until everything is evenly distributed and coated in marshmallows.  Pour into prepared pan and press out evenly.  Allow to set, cut into squares and serve.

Halloween Sugar Cookie Bars

Sugar Cookie Bars are one of my favorites.  They are so soft and chewy and they have a sweet buttery flavor.  Plus, they are so easy to customize for different holidays.  

By adding Halloween colored sprinkles to the cookie dough, topping with colorful frosting and more sprinkles, it immediately transforms a plain bar cookie into something extra special.  I seriously love these sugar cookie bars and could eat the entire pan by myself.  They taste great on day one and soften up even more on day two.  

I wrote this recipe for a 9x13-inch pan, but it can easily be doubled and baked in a large cookie sheet if you are serving a crowd.    

You might also like:

Candy Corn M&M Funfetti Cookies

Pistachio Sugar Cookie Bars

Halloween Skeleton Cupcakes

White Chocolate Cookie Butter Popcorn

Halloween Sugar Cookie Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. unsalted butter, room temperature
1 c. sugar
1 tsp. vanilla
2 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 c. sprinkles, plus more for garnish (Halloween colors)

Buttercream Frosting
1/2 c. unsalted butter, room temperature
pinch of salt
2 tsp. vanilla
2 1/2 c. powdered sugar
1 Tbl. milk, plus more if needed
purple or orange food coloring, opt.  

Preheat oven to 375 degrees.  In a medium bowl, cream together butter and sugar.  Mix in the vanilla. Add the eggs, one at at time, beating after each addition.  Combine the flour, salt and baking soda and add to the creamed mixture.  Last, stir in 1/4 cup of sprinkles.  Press dough evenly into a greased 9x13-inch pan.  It will be a little sticky.  Bake in preheated oven for 14 minutes.  Remove from oven and cool completely.  

For the Buttercream:  Beat butter until creamy.  Add a pinch of salt and vanilla and mix until combined.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and beat until smooth and creamy, adding a little milk, as needed, to reach desired consistency.  A little milk goes a long way, so don't add too much.  If adding food coloring, add now and mix until combined.  Spread over cooled sugar cookie bars and garnish with additional sprinkles.  Cut into squares and serve.    
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Chocolate Chip Cookie Cheesecake Bars with Strawberries

Sometimes you just know you will absolutely love a recipe before you even taste it.  I knew it the second my friend told me about these amazing Chocolate Chip Cookie Cheesecake Bars that her sister makes.

They are a soft and chewy, homemade, chocolate chip cookie bar covered with a smooth and creamy cheesecake mixture and topped with fresh strawberries.

They are so so so good.

I used to always be a milk chocolate girl, but lately, I have been liking semi-sweet chocolate.  I added semi-sweet chocolate chips in the cookie base of this recipe and let me tell you . . . the rich chocolate mixed with the buttery cookie bar, silky smooth topping and sweet strawberries is the perfect contrast of flavors and textures.

This is such a delicious dessert that is perfect for Summer when strawberries are in season.

You might also like:

Flourless Peanut Butter Chocolate Chip Cookies

Strawberry Poppy Seed Bundt Cake

Triple Lemon Cupcakes with Blueberry Frosting

Chocolate Chip Cookie Cheesecake Bars with Strawberries
Adapted From: Vanessa C.
(Printable Recipe)

2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cornstarch
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. sugar
3/4 c. light brown sugar, packed
2 tsp. vanilla extract
2 large eggs
1 (12 oz.) pkg. semi-sweet chocolate chips (around 2 cups)

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 1/2 c. powdered sugar
1 tsp. vanilla extract
1 (8 oz.) carton Cool Whip, thawed

For Garnish
1 (16 oz.) carton strawberries, stems removed and chopped

Preheat oven to 350 degrees.  Grease a large 12''x17'' jelly-roll pan (or similar size); set aside.  For the Cookie Base: Combine flour, soda, salt and cornstarch; set aside.  In a large mixing bowl, cream together softened butter, sugar and brown sugar.  Mix in the vanilla and then the eggs, one at a time. Add the dry ingredients and mix until just incorporated.  Stir in the chocolate chips.  Press cookie dough evenly into prepared pan.  You might not think there is enough dough to fill the entire pan, but there is.  Bake in preheated oven for 17 minutes.  Do not over bake.  Remove from oven and cool completely.

For the Cheesecake Layer:  Combine cream cheese and sour cream and mix, using a hand mixer, until combined.  Add the powdered sugar and vanilla and mix together until smooth and creamy.  Fold in the Cool Whip.  Spread over cooled cookie bars.  Top with chopped strawberries.  Keep refrigerated until ready to serve (remove from fridge 15 minutes before serving).  Slice and serve.             

Linked up to The Weekend Potluck!

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Rocky Road Brownies

I originally posted this recipe back in 2012 and I have now been making these brownies for 10 or 11 years.  They are seriously one of MY FAVORITE BROWNIES EVER.  The brownie is so soft and chewy, the marshmallow layer is sticky and amazing and the chocolate icing is rich and creamy.  The edges are my favorite.

Here is my original post from 2012 . . . 

This brownie recipe was one of the first recipes that got me into baking (5 or 6 years ago).  One of my co-workers, Liz, would make these every once in a while and bring them to work for us to munch on.  They were one of the best brownies I had ever eaten.  I was used to store-bought brownies and box mix brownies and had never tried a "from scratch" version.  I was so impressed that a young woman (like myself at the time) could create such a yummy treat.  I was used to Mom's and Grandma's making treats, not young women.  I guess you could say that's what started it all - my foodie obsession!

I started making these weekly, then monthly, then here and there.  Eventually, I kind of forgot about them and moved onto other recipes.  Well, at work the other day, the same day I had chili cheese potatoes, I also had a marshmallow brownie for dessert.  It was chewy, gooey, very rich and was topped with a creamy frosting. 

I just couldn't get over how good they were and I had to find out who made them and get the recipe.  I got the recipe and couldn't wait to make them as soon as I got home.  I decided to check the recipe to Liz's.  It was the exact same recipe, no wonder I LOVED these brownies so much.  I hadn't made them for a few years and had forgotten what was in them.  It reminded me how much I loved them.  The only difference was Liz makes homemade frosting and the ones from work had store-bought frosting.  Whichever you prefer, they will be AMAZING.

If you have never tried a brownie recipe from scratch, let this be the first one.

  

Rocky Road Brownies

adapted from: Liz M.
(Printable Recipe)

1 c. unsalted butter, melted

2 c. sugar

1/3 c. unsweetened cocoa powder

2 tsp. vanilla        

1 tsp. salt

4 large eggs

chopped walnuts or pecans, opt.
1 1/2 c. all-purpose flour

1 (10 oz.) bag mini marshmallows

Icing:

1/2 c. unsalted butter, softened

1/4 c. unsweetened cocoa powder

1/4 c. evaporated milk, more or less
1 tsp. vanilla

3 c. powdered sugar

or

1 container store-bought milk chocolate frosting

Preheat oven to 350 degrees.  Combine melted butter, sugar and cocoa powder. Add the vanilla, salt, eggs and nuts.  Last, stir in the flour.  Whisk together until completely smooth and well combined.  You can either use a hand mixer or a whisk for this.  Pour into a lightly greased 9x13 pan and bake for 25 minutes.  Remove from oven and top with the marshmallows.  Return to oven and bake for 5 minutes or until marshmallows are puffed up.  Allow to cool and then  spread homemade icing or store-bought frosting over the top.  

To make the icing:  Using a hand mixer, beat butter until fluffy.  Add the cocoa powder and vanilla and mix until well combined.  Gradually add the powdered sugar and mix until smooth and creamy, adding evaporated milk as you go to reach desired consistency.       

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