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Brownie Success Tips Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling. Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
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Marshmallow Brownies 1 cup (6 ounces)
butterscotch chips
1/2 cup butter or margarine
2 eggs
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
In a saucepan over low heat, melt butterscotch chips and butter; cool for 10
minutes.
In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture;
mix well. Combine flour, baking powder and salt; add to batter and mix well.
Stir in marshmallows, chocolate chips and nuts.
Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees for
25-30 minutes or until brownies test done with a toothpick. Cool before cutting.
Yield: 3 dozen. |
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