Edible Bling By Kendee
I have been making these brownies (really it is the frosting) for more than five years. They have become an extended family favorite. They are delicious and impressive - and so easy. Lots of times, I will use my favorite box brownie (2 packages of the Hershey's box from Sam's Club) and then top them up fancy. But here is the way I make them all from scratch. Try either way. You wont be disappointed.
Brownie Source: Our Best Bites
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
Frosting Source: adapted from Paula Deen
3 oz (3 squares) unsweetened baking chocolate
3/4 C butter, softened
1/4 C + 2 T pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 lb + confectioners' sugar
4 C + mini marshmallows
1 C chopped walnuts (optional)
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
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 whisk until smooth. Here, if my frosting seems REALLY runny, I add a little more powdered sugar. I mess with it and so can you, don't be shy. Next, stir in the marshmallows; they will soften but not melt completely. Add your nuts if you choose and stir. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled.
Use edges of foil to remove entire brownie from pan. Cut into squares and serve. I also like to use my small round biscuit cutter for serving. I think the circles are cute and makes the frosting look delicious piled on top. Remember that these get soft when they are warm so keep them cold until time to serve. If you are serving them at a little party or get together, I like to pre-cut them and place them individually into cupcake liners. Then they are ready to go and I can serve them in my cupcake stand.
Store in the refrigerator in a plastic container with a snap-on lid.