| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Desserts |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; room temp. |
| 4 |
|
Eggs; room temp. |
| 1 1/2 |
c |
Flour |
| 1 1/2 |
c |
Flaked coconut |
| 2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Cocoa |
| 7 |
oz |
Marshmallow creme |
| 1/2 |
c |
Unsalted butter; room temp. |
| 4 |
c |
Confectioners' sugar |
| 1/2 |
c |
Evaporated milk |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Cocoa |
INSTRUCTIONS
MUD FROSTING
Preheat oven to 350 deg; Cream butter and sugar until fluffy. Beat in eggs;
one at a time and blend in vanilla. Set aside. Combine flour and cocoa
powder and then beat into butter mixture. Fold in coconut and pecans. Spoon
batter into a greased 9x13 inch pan; spreading evenly. Bake for 35 to 40
mins. or until toothpick inserted in center comes out clean. Remove from
oven and immediately spoon marshmallow creme over brownies. As marshmallow
melts; spread gently. Let brownies cool completely and top with Mud
Frosting. Cut into 2 x 3 inch bars. For Mud Frosting: Cream 1/2 c. butter
and 1 tsp. vanilla. Set aside. Combine 4 c. confect. sugar and cocoa powder
and gradually beat into butter mixture; alternating with 1/2 c. evaporated
milk. Continue beating until frosting is light and fluffy; about 3 to 5
minutes. Rebecca Stevenson; Fairfax; VA. Source: 55 Best Brownies in the
World Judy/NC pjxg05a
Posted to MM-Recipes Digest V4 #043 by BobbieB1@aol.com on Feb 11, 1997.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”