Yield: 16 Servings
|3 ounces||Unsweetened baking chocolate|
|1⅛ cup||All-purpose flour|
|3 cups||Miniature marshmallows|
|3 drops||Peppermint extract|
|3 drops||Green food coloring|
|1 cup||Heavy cream; whipped|
Preheat oven to 350-degrees F. Grease a 13x9x2-inch baking pan.
In a medium, microwave-safe bowl, combine butter and chocolate. Place in microwave for 1 minute on high. Remove and stir thoroughly. If chocolate is not melted, return to microwave for another 30 seconds. Repeat until chocolate is melted. This should not take more than 2 minutes.
Stir in sugar and mix completely. Add eggs and vanilla. Stir until just mixed - don't overbeat. Stir in flour.
Pour batter into prepared pan and bake for 30 to 35 minutes,or until wooden toothpick inserted in center comes out clean. Cool.
Place marshmallows and milk in a microwave-safe bowl. Cook on high for 2 minutes. Remove from microwave and stir. If necessary to melt marshmallows, return to microwave for another 30 seconds to 1 minute (depending on the wattage of your microwave). Stir until smooth.
Add peppermint extract and green food coloring to marshmallows (use more or less coloring to suit your own taste), and stir to distribute evenly. Chill until slightly thickened.
Fold in whipped cream, then pour entire mixture over the brownies. Freeze.
Remove Brownie Tortoni from freezer, and place in refrigerator about 30 minutes before serving.
Garnish with curls of chocolate.
Recipe created by Cathy Lee Lielausis with inspiration from Better Homes & Gardens New Cook Book and an old Kraft recipe.
REG3 shared by Cathy Lee Lielausis, New Hampshire, USA Per serving: 301 Calories; 18g Fat (52% calories from fat); 3g Protein; 35g Carbohydrate; 78mg Cholesterol; 109mg Sodium Recipe by: Cathy Lee Lielausis
From The Chocolate Archives, Dec 1997,