BROWNIE MARSHMALLOW SWIRL
I love to doctor up brownie mixes. I found this on the Pillsbury Chocolate Fudge Brownie Mix package. Now, why didn't I think of that? YUM!
Provided by AmyZoe
Categories Dessert
Time 1h1m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 and grease the bottom of a 9x13" pan with nonstick cooking spray.
- Combine brownie mix, oil, water, and eggs in large bowl.
- Stir 50 strokes with a spoon.
- Spread in greased pan.
- Bake for 28 to 31 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Spread marshmallow creme over cooled brownies.
- Place chocolate fudge frosting in microwave-safe bowl.
- Microwave on high 10 to 20 seconds.
- Stir until smooth.
- Drizzle frosting over marshmallow cream.
- Swirl with knife to create marbling effect.
- Refrigerate 15 minutes.
- To cut cleanly, lightly coat knife with non-stick cooking spray as needed.
- Run knife around inside edge of pan to release.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 232.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 18.6, Sodium 106.3, Carbohydrate 33.5, Fiber 0.1, Sugar 21.8, Protein 2.1
SWEET SWIRL MARSHMALLOWS
Want your recipe to be the bake sale's best seller? Try our Sweet Swirl Marshmallows. They're flavored with peppermint and swirled red and green to give them a decidedly holiday feel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 77
Number Of Ingredients 10
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
- In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
- With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
- Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
- Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Piece, Sodium 10 mg, Sugar 6 g, TransFat 0 g
BROWNIE-MALLOW BARS
This is a family favorite at my house. It is honestly the best brownies you will ever eat!
Provided by Pancake555
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
- Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 32.3 g, Cholesterol 11.9 mg, Fat 14.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 126.7 mg, Sugar 12.7 g
CHOCOLATE PEANUT BUTTER MARSHMALLOW SWIRL BROWNIES
Make and share this Chocolate Peanut Butter Marshmallow Swirl Brownies recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 24 brownies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray a 9x13-inch baking pan with cooking spray and set aside.
- Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined.
- Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking.
- Bake for 10 minutes.
- Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer.
- Carefully drop remaining batter by spoonfuls over all.
- Bake an additional 30 minutes.
- Cool completely before cutting into 24 pieces.
SWIRL BROWNIES
Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room temperature, they will stay moist and flavorful for up to two days. Serve warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
- Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
- Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
- Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.
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