It’s baking season! It’s finally cold enough that you don’t overheat your whole house by turning on the oven! There are all kinds of baked goods to be made. One of my favorites is brownies! Vanilla Bean Marshmallow Brownies are a twist on the classic. This recipe came from my grandmother’s collection– in the 1970s, they were called ‘Glorified Brownies.’ And they are indeed glorious! What’s not to like here? A delicious brownie with a layer of marshmallows, topped with a chocolate frosting? Sign me up twice.
Vanilla Bean Marshmallow Brownies use Chef Shamy Vanilla Bean Honey Butter. It’s a great butter! There are real vanilla beans inside, providing a fantastic vanilla flavor! The sweetness of the honey makes it the perfect butter for baking. Most brownies call for butter and vanilla anyway, so you can kill two birds with one stone!
You can also elect to use Vanilla Honey Butter in the frosting. I didn’t, as it doesn’t call for vanilla. But you certainly can– there’s no such thing as too much vanilla!
Enjoy baking season!
Try these Puff Pastry Cinnamon Apple Turnovers!
Or get in the holiday season with Holiday Butter Cookies! Try using Vanilla Honey Butter!
- 1 cup[u] Chef Shamy Vanilla Bean Honey Butter[/u]
- ⅓ cup cocoa
- 2 cups sugar
- 4 eggs, added one at a time
- 2 scant cups flour
- 1 cup chopped pecans (optional)
- 1 lb. mini marshmallows
- ½ cup butter
- 1⅔ cups powdered sugar
- ⅓ cup cocoa
- ⅓ cup milk
- Preheat oven to 350° F.
- In a large mixing bowl, cream together butter, cocoa, and sugar. Then add eggs, one at a time, until the mixture is smooth and creamy.
- Add flour and pecans, and mix until incorporated.
- Pour brownie mixture into a greased 15x12 sheet pan, and bake at 350° for 25 minutes.
- Spread marshmallows on top evenly, then bake for another 8-10 minutes.
- Allow to cool for at least an hour.
- To make the frosting, mix softened butter with powdered sugar, cocoa, and milk. Pour over cooled marshmallow brownies and spread to the edges.