Ingredients :
- 1 1/2 Cups coarsely chopped Pecans
- 3/4 Cup unsweetened Cocoa Powder
- 1/4 Cup Oil
- 3/4 Cup Butter
- 2 Cups Sugar
- 4 Large Eggs
- 1 Cup Flour
- 3 Cups Mini Marshmallows
- ((Chocolate Frosting))
- 1/2 Cup Butter
- 1/3 Cup Milk
- 6 Tbsp unsweetened Cocoa Powder
- 1 (16 oz) pk Powdered Sugar
- 1 tsp Vanilla Extract
Method :
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
- Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
- ((Chocolate Frosting)) Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
- Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
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