Julie's Marshmallow Brownie Thingies
Ingredients
Bar:
1/2 cup butter 1 oz. (square) unsweetened chocolate (optional)
1 cup sugar
1 cup all-purpose flour
3/4 cups pecans, chopped (optional)
1 teaspoon baking powder
2 large eggs
Filling:
6 oz. cream cheese, softened
1/2 cup sugar
2 tablespoons flour
1/4 cup butter
1/2 teaspoon vanilla
1 large egg, slightly beaten
1/4 cup chopped pecans (optional)
1 (10-oz.) package chocolate chips
2 cups mini marshmallows
Frosting:
1/4 cup butter
1 oz. (square) unsweetened chocolate
2 oz. cream cheese
1/4 cup milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
BAR: Preheat oven to 350F.
Grease and flour (or spray with Pam) 13×9-inch pan. In saucepan over low heat, melt 1/2 cup butter and 1 oz. chocolate, if using. Add remaining bar ingredients and mix well. Spread in prepared pan.
FILLING: In small bowl, combine 6 oz. cream cheese with the next 5 ingredients (sugar, flour, butter, egg vanilla). Blend until fluffy. Stir in nuts and spread over chocolate mixture. Sprinkle chocolate chips all over. Bake for 25-30 minutes or until knife in center comes out clean. Sprinkle marshmallows over cake and bake 2 minutes longer.
FROSTING: Over low heat in large saucepan (I use a double boiler), melt 1/4 cup butter, 1 oz. chocolate remaining 2 oz. cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Sprinkle with 1/4 cup chopped pecans, if desired. Store in refrigerator.