Chocolate Fudge Marshmallow Goodness

chocolateThe weather must warm up!  Spring is around the corner and I need to get out of the kitchen soon.  The downside is my backside,  The upside is that I have tested some of the best recipes that are now some of my favorites.  I have been blessed to share them with friends going through tough times.  

Good weather is coming and so are better times for so many.  My heart is full, tummies are full, and love has been shown.  I stumbled upon this recipe and had every ingredient except the marshmallows.  We have enjoyed the leftover marshmallows in hot cocoa.  🙂  Is there such a thing as too much chocolate?


3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder,sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans (optional)
2 handfuls of mini marshmallows or enough to almost cover the top

For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat  oven to 350 degrees. Use a 9 x 9 square baking pan and line with parchment paper (sprayed with Pam). Parchment paper is my new best friend.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Mine cooked in about 20 minutes.  Immediately sprinkle the marshmallows on top and return to the oven for a few minutes (3-4) to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve after removing from spring form pan.

Note:  One shortcut is to use Milk Chocolate canned frosting. (gasp)   I heated it in the microwave for 30-40 seconds and poured half the can on top of the marshmallows.  I then used a knife to “swirl” the chocolate and marshmallows together.  I put in the the fridge for 30 minutes, cut,  and  stored in Tupperware at room temperature.

One Reply to “Chocolate Fudge Marshmallow Goodness”

  1. Thanks for the laugh!  “the downside is my backside” HA!! Just getting over the freakin’ FLU!!!!  Back at work today. 

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