Buttermilk adds tangy tenderness to these brownies while chocolate and marshmallows pave a sweet path.

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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. In a large bowl combine flour, sugar, baking soda, and salt; set aside.

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  • In a medium saucepan combine butter, the water, and the cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add chocolate mixture to flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

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  • Bake about 25 minutes or until a toothpick inserted in the center comes out clean.

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  • Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

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  • To serve, remove uncut brownies from pan by lifting foil. Place on cutting board; cut into bars.

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To Store:

Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts

155 calories, 8 g fat (5 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 25 mg cholesterol, 84 mg sodium, 20 g carbohydrates, 1 g fiber, 14 g sugar, 1 g protein.

Chocolate Topper

Ingredients

Directions

  • In a medium saucepan combine semisweet chocolate pieces, whipping cream, and butter.

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  • Cook and stir over medium-low heat until melted.

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Nutrition Facts


Chocolate-Peanut Topper

Ingredients

Directions

  • In a medium saucepan combine semisweet chocolate pieces, creamy peanut butter, and butter. Cook and stir over medium-low heat until mixture is smooth.

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  • Sprinkle with chopped dry roasted peanuts.

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Nutrition Facts


Reviews

4 Ratings
  • 5 Rating Star 4