Broadway Brownie Bars
Broadway Brownie Bars, a hit every time you serve them. A perfect dessert for the holidays or as hostess gifts.
Broadway Brownie Bars, a hit every time you serve them. A perfect dessert for the holidays or as hostess gifts.
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup sugar
- 1 teaspoon baking powder
- 2 large eggs lightly beaten
- 1/4 cup butter
- 1/4 cup butter softened
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- frosting:
- 1 cup chopped walnuts
- filling:
- 1/2 cup sugar
- topping:
- 1 large egg lightly beaten
- 6 ounces cream cheese softened
- brownie:
- 1/2 cup butter cubed
- 1 ounce unsweetened chocolate
- 1 cup (6 ounces) semisweet chocolate chips
- 1/4 cup chopped walnuts
- 2 cups miniature marshmallows
- 2 ounces cream cheese
- 1 ounce unsweetened chocolate
- 3 cups confectioners' sugar
- Carbohydrate 29.931457849404 g
- Cholesterol 67.4750823401241 mg
- Fat 13.7757549114678 g
- Fiber 0.968419456337741 g
- Protein 4.06193732995643 g
- Saturated Fat 6.50120758789707 g
- Serving Size 1 1 serving (89g)
- Sodium 2942.68915336384 mg
- Sugar 28.9630383930662 g
- Trans Fat 1.31141977704929 g
- Calories 251 calories
Step-by-step
- Preheat oven to 350degrees. In small bowl, combine first six ingredients until smooth; set aside.
- In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended.
- Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.
- Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.
- For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
Unsweetened chocolate carries the structural weight of these layered bars, providing the necessary bitterness to balance three separate layers of sugar. Melt the chocolate and butter together in a heavy-bottomed saucepan over medium heat, removing the pan promptly once liquefied to prevent scorching the solids.
Equipment Essentials
A standard 13x9-inch metal baking pan conducts heat more efficiently than glass, ensuring the edges set before the center overbakes. Coat the interior thoroughly with cooking spray so the sticky marshmallow and frosting layers release cleanly after chilling. Use an electric hand mixer for the cream cheese filling to eliminate lumps completely before spreading it over the dense chocolate base.
Timing and Sequencing
Bake the initial brownie and filling layers at 350 degrees for 28 minutes, watching for the edges to pull slightly from the pan. Miniature marshmallows require precisely two additional minutes in the oven to soften without melting into a liquid puddle. Drizzle the warm confectioners' sugar frosting immediately over the hot marshmallows, then transfer the pan to the refrigerator until thoroughly chilled for clean slicing.
