Posted by: Catherine | March 27, 2009

Unbelievably Delicious Brownies



I say “unbelievably” for three reasons: 1) because they’re that good if you love really rich, really gooey, really dense chocolate desserts, 2) because who’d think you’d love something with marshmallows in the frosting, and 3) because who knew you’d love Paula Dean’s Aunt Maggie’s recipe? When Emma and I saw Paula make them, we just knew they’d be great. Emma made them all by herself, and they are positively sublime. We can barely control ourselves. Try to overlook the massive amounts of sugar and butter, just dive in and try ’em–even the marshmallow factor (usually a deal breaker for me) adds to their deliciousness. You frost the brownies as soon as they come out of the oven, the mini-marshmallows mostly melt into their chocolate foundation, giving it a heavenly consistency when cool. You have to force yourself to wait, the frosting will harden slightly and that’s when you can dig in.


4 oz. unsweetened chocolate

1 cup (2 sticks) unsalted butter

4 large eggs

2 cups sugar

1 t. vanilla extract

1 cup all-purpose flour, sifted



4 oz.  unsweetened chocolate

1 cup (2 sticks) butter, softened

1/2 cup pasteurized egg substitute (recommended: Egg Beaters)

1 t. vanilla extract

1 (1-pound) box confectioners’ sugar, sifted

4 cups mini marshmallows

Preheat oven to 350 degrees. Grease a 13-by-9 inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla and sugar, and stir with a spoon until smooth. Stir in the marshmallows. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled.



  1. oh my. those have to be the most moist brownies i’ve ever seen, and i’m not kidding. ooey, gooey, divine–the marshmallows are a terrific touch!

  2. Oh yeah, this looks good.

  3. MMMMMMM….indeed, they look so deliciously yummie :)!!! Great for the mouth but not so great for the hips, hahaha!!!

  4. OMG!! The ultimate indulgence,, they look superfantastic!! I could so go for one.. or two..

  5. I really shouldn’t make this. I won’t be able to wait till it cools down before gobbling them up! still, my fingers are automatically clicking the button to copy and save this recipe…

  6. I love the marshmallows in the frosting on these brownies – wow, they sound amazing!

  7. Paula Dean is the queen of dessert! Don’t you think she seems like the nicest person? I would love to have her as my grandma. That picture is gorgeous. Great job Emma!

  8. Nice brownie recipe. I have some leftover marshmallows that need using up too.

  9. These are FABULOUS; and I was the lucky one who actually got to eat what Emma made. In fact I ate 2, yes 2, full helpings and would gladly have had yet another except that I had also consumed a bowl the Chicken-Lime Soup (outstanding) and the Parmesan Chicken and I could not have fit in another calorie. These brownies are truly heavenly.

    • Thanks, Sue. You know at our house nobody’s counting….

  10. These look gooey and delicious! Mmmm.

  11. I am completely craving one of these right now! You have an awesome blog full of great stuff!!

  12. thanks for popping by. this recipe looks great. those rich brownies…

  13. Mm, those brownies look irresistibly gooey! Slurp!

  14. I made these last weekend and at first I thought they were just too sweet. However…they definitely get better with age. Perfect for a once a year treat.

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