Deluxe Brownies Recipe

5 1 1
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Deluxe Brownies Recipe

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5 1 1
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1-1/4 cups butter or margarine, softened
  • 2-1/4 cups sugar
  • 5 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon salt
  • 1-1/2 cups chopped pecans
  • FROSTING:
  • 1 cup sugar
  • 1/4 cup butter or margarine
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup miniature marshmallows

Directions

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture. Stir in pecans; spread in a greased 13-in. x 9-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.
In a saucepan over low heat, cook and stir sugar, butter and milk until sugar is dissolved. Remove from the heat; stir in chips and marshmallows until melted. Chill until mixture reaches room temperature. Beat until frosting reaches spreading consistency. Spread over brownies. Yield: 2-1/2 dozen.
Originally published as Deluxe Brownies in Light & Tasty April/May 2001, p14

Nutritional Facts

1 each: 265 calories, 16g fat (7g saturated fat), 61mg cholesterol, 187mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 3g protein.

  • 1-1/4 cups butter or margarine, softened
  • 2-1/4 cups sugar
  • 5 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon salt
  • 1-1/2 cups chopped pecans
  • FROSTING:
  • 1 cup sugar
  • 1/4 cup butter or margarine
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup miniature marshmallows
  1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture. Stir in pecans; spread in a greased 13-in. x 9-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.
  2. In a saucepan over low heat, cook and stir sugar, butter and milk until sugar is dissolved. Remove from the heat; stir in chips and marshmallows until melted. Chill until mixture reaches room temperature. Beat until frosting reaches spreading consistency. Spread over brownies. Yield: 2-1/2 dozen.
Originally published as Deluxe Brownies in Light & Tasty April/May 2001, p14

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MY REVIEW
eileen45 User ID: 2848407 77683
Reviewed Nov. 17, 2010

"This is the best brownie recipe I've ever tried. I usually save it for the holidays."

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