INGREDIENTS

INSTRUCTIONS

Preheat oven to 350-degrees F. Grease a 13x9x2-inch baking pan.
In a medium, microwave-safe bowl, combine butter and chocolate. Place
in microwave for 1 minute on high. Remove and stir thoroughly. If
chocolate is not melted, return to microwave for another 30 seconds.
Repeat until chocolate is melted. This should not take more than 2
minutes.
Stir in sugar and mix completely. Add eggs and vanilla. Stir until
just mixed - don't overbeat. Stir in flour.
Pour batter into prepared pan and bake for 30 to 35 minutes,or until
wooden toothpick inserted in center comes out clean. Cool.
Place marshmallows and milk in a microwave-safe bowl. Cook on high
for 2 minutes. Remove from microwave and stir. If necessary to melt
marshmallows, return to microwave for another 30 seconds to 1 minute
(depending on the wattage of your microwave). Stir until smooth.
Add peppermint extract and green food coloring to marshmallows (use
more or less coloring to suit your own taste), and stir to distribute
evenly. Chill until slightly thickened.
Fold in whipped cream, then pour entire mixture over the brownies.
Freeze.
Remove Brownie Tortoni from freezer, and place in refrigerator about
30 minutes before serving.
Garnish with curls of chocolate.
Recipe created by Cathy Lee Lielausis with inspiration from Better
Homes & Gardens New Cook Book and an old Kraft recipe.
REG3 shared by Cathy Lee Lielausis, New Hampshire, USA
Per serving: 301 Calories; 18g Fat (52% calories from fat); 3g
Protein; 35g Carbohydrate; 78mg Cholesterol; 109mg Sodium
Recipe by: Cathy Lee Lielausis
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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