Crazy Good Brownies

As many of you know, I LOVE making sweet treats. I found this one from one of my favorite chefs, Paula Deen. And, yeah baby, taste the butter! I think next time I'll use Reeses Pieces instead of marshmallows just to make it even crazier. Have fun!

Maggie's Decadent Brownies
Recipe courtesy Paula Deen

Brownie Part
4 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter

4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted

Frosting Part

4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar, sifted
4 cups mini marshmallows

Preheat oven to 350 degrees F. 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; they will soften but not melt completely. Spread the frosting over the warm brownies. Put pan in fridge, so it will set up fast. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.