Recipe of the Week

Recipe of the Week
Rocky Mountain Brownies


  • 1 cup butter or margarine, room temperature
  • ⅓ cup unsweetened cocoa
  • 2 cups sugar
  • 4 eggs
  • 1 ½ cups all-purpose flour
  • Dash of salt
  • 2 teaspoons vanilla
  • 1 cup of nuts (optional)
  • 2 ½ cups miniature marshmallows


  • ½ cup butter or margarine
  • ⅓ cup milk
  • ⅓ cup unsweetened cocoa
  • 4 cups powdered sugar
  • Dash of salt
  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 inch baking pan and set aside.
  3. In a large bowl combine the cup of butter, 1/3 cup of cocoa and sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each one. Combine flour and salt; stir into butter mixture. Stir in vanilla. If desired, stir in nuts by hand.
  4. Spread batter into prepared baking pan. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. (Do not overbake.)
  5. Remove brownies from oven. Preheat oven broiler to 500 degrees. Scatter marshmallows evenly over brownies. Place brownies under the broiler, and broil for about one minute or until marshmallows soften. (Do not allow marshmallows to brown.) Remove from oven and set aside.
  6. To prepare frosting, in a medium saucepan over medium heat combine butter, milk, unsweetened cocoa and salt.
  7. Cook over medium heat, stirring constantly until mixture boils. Once mixture thickens (about 15 to 20 seconds after it boils) remove immediately from heat and add powdered sugar.
  8. Using a hand mixer on medium speed, beat frosting until smooth. Work quickly, pour the frosting over the brownies and spread as evenly as possible over the top.

Makes 18 to 24 bars.

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