The Chocolate Lady Dishes

My wonderful chocolate-loving sister recently shared these yummy brownies with me!

Gooey and crunchy, they satisfied a deep craving!

I would definitely recommend keeping these in the fridge as the marshmallow layer does tend to get soft and start to run – which is messy but provides some excellent finger licking goodness!

Chocolate Marshmallow Brownies

1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tablespoons baking cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
1 jar (7 ounce) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) chocolate chips
3 cups Rice Krispies

Cream together the butter and sugar until fluffy. Beat in eggs and vanilla.

In a separate bowl combine the flour,cocoa, and salt. Gradually add it to the creamed mixture. Spread into a greased 9 x 13  pan and bake at 350 degrees for 25 minutes.

Cool completely.

Spread marshamllow creme over the cooled brownies.

In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat and add the Rice Krispies, stirring to coat.

Spread the chocolate mixture carefully over the marshmallow creme and chill before cutting.

Enjoy!

An unexpected visit by my in-laws provided just the excuse I needed to try these brownies. My father-in-law loves chocolate and my mother-in-law loves raspberries – a perfect combination!

These brownies were fast to make and came out super moist and yummy! I added ice cream and raspberry sauce to dress them up for “company”.

Raspberry Brownies

1 cup four
3/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine (2 sticks)
1 1/2 cups sugar
4 large eggs
3/4 cup seedless raspberry jam
2 teaspoons vanilla

Sift together  flour, cocoa, baking powder, and salt.

Melt butter over medium heat. Remove from heat and whisk in sugar.

Add eggs, one at a time, beating well after each addition.

Stir in jam and vanilla, whisking until well mixed.

Stir in the flour mixture until just blended. Spread batter into a greased 9″ by 13″ pan.

Bake 30-35 minutes at 350 degrees.

Cool and serve with a scoop of ice cream and raspberry sauce.

Raspberry Sauce

2 cups crushed raspberries (red or black, strawberries work as well, can use frozen fruit)
1 1/2 cup sugar (I used only 1 cup)
1/2 cup cold water
2 tablespoons cornstarch
1 teaspoon butter or margarine

Dissolve the cornstarch in the cold water.  Mix into the berries and sugar. Cook over medium heat until the mixture thickens. Stir in butter. Cool and serve over cheesecake, ice cream, brownies, or eat it with a spoon!

Enjoy!

These super rich and gooey brownies were the temptation of the weekend here in my home!

The decadent chocolate brownies covered with melted marshmallows and  honey roasted peanuts just screamed “Eat me!” as I passed them.

They were a big hit at the potluck they attended Friday night as well!

Rocky Road Brownies

Sift together and set aside:

1  1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Melt in saucepan:

3/4 cup butter or margarine (1  1/2 sticks)
6 ounces unsweetened chocolate

Remove from heat and stir in:

2 cups of sugar
2 teaspoons vanilla

Add 5 eggs one at a time, mixing well.

Stir flour mixture into the melted chocolate mixture until just blended.  Spread the batter in a greased 9 x 13 pan and bake at 350 degrees for 20 minutes.

Remove from the oven and sprinkle the top with 2 cups of miniature melted marshmallows and 1/2 cup of coarsely chopped honey roasted peanuts.

Bake 5 minutes longer or until the marshmallows are slightly melted.

Garnish with hot fudge sauce.

Cool and enjoy!

Improvisation in the kitchen once again saved the day!

Every year we celebrate the first snow by making and enjoying a snow cake.

Traditionally we have made my favorite chocolate brownie recipe and then sprinkled powdered sugar on the top to look like new fallen snow.

This year however, the first snow came right after the “big move”. It was a time when my pantry was empty and my day was full.

When I heard the excited cries of “It’s snowing!”, my first thought was “Good!”. We had hoped to be in the new house by the first snowfall.

My second thought was one of panic as I frantically tried to remember if I had the ingredients I needed for snow cake, and more importantly, could I find them?!

Thank goodness for Dagmar! She found a brownie recipe and even made it for us. But when it came time to sprinkle the powdered sugar, we realized we were out.

It was time to improvise!

We had just unpacked all my pretty plates and china dishes to fill Grandma’s China hutch. So I pulled out my beautiful star plates. We put a brownie in each one and covered it with a big dollop of whipped cream (the snow).

Arranged together, the snow cake made a pretty presentation and received rave reviews from my children.

This is one special snow cake, it was an old tradition carried to our new home.