I usually make these brownies from scratch-I mean completely from scratch, not just the icing. Today I tried them with a brownie mix, and guess what? Pretty close to the original. Not identical, but I don’t foresee anyone yelling “hey- these came from a box!”
Despite preferring scratch baking, I don’t see anything wrong with using boxed mixes, especially when you’re in a hurry or suddenly find yourself in need of 20 dozen something. Fortunately, boxed mixes have come a long way taste-wise, and they can be easily dressed up with a few additions. You know my aversion to canned frosting-if only part of the baked good can be homemade, make it the frosting! When I make brownies from a box I always use Duncan Hines Chewy Fudge Brownie Mix. Not an ad for Duncan Hines-I promise they’ve never heard of me. I’ve tried lots of mixes and always come back to this one. I even prefer it over the expensive mixes made by well-known chocolate companies. And I always follow the directions for fudge brownies, not cake-like brownies. If I wanted cake I would have purchased a cake mix. If you have a favorite mix you use regularly, feel free to use it for this recipe.
I like nuts in my brownies. Actually I like nuts in just about everything. I always add nuts to the brownie batter, but if you don’t care for them they can be left out. After mixing up the brownies according to the fudgy directions, bake them for the minimum time stated on the box. Pull them from the oven and quickly sprinkle them evenly with the marshmallows. Pop ’em back in the oven for two more minutes, then remove them to a baking rack to cool for at least an hour. I lined my pan with foil (sprayed with non-stick spray) before baking so I could easily remove the brownies from the pan prior to icing. It just made them easier to cut for photo purposes-this is optional. This recipe makes a generous amount of icing, in fact it’s probably a one-to-one brownie-to-icing ratio. Yum and amen. Save some of your morning coffee back for the icing and just reheat it, or make fresh. The coffee is really only there to enhance and deepen the chocolate flavor. If you want an extremely intense coffee flavor you will need to make your coffee exceptionally strong or use espresso powder.
Pour on the icing and put the brownies in the fridge. They can be cut in about 30 minutes. Store them, covered, in the refrigerator. Serve with a tall glass of milk-these babies are super-chocolatey and decadent.
These rich, fudgy squares are reminiscent of Mississippi Mud Brownies, only denser. Cut them small and share with all your friends. Share the recipe, too. They’ll probably be surprised these aren’t completely from scratch.
Marshmallow Mocha Fudge Brownies
- FOR THE BROWNIES:
- 1 brownie mix (9” X 13” pan size)
- Ingredients called for on brownie mix package
- 2/3 c. coarsely chopped nuts, optional
- 3 c. miniature marshmallows
- FOR THE ICING:
- ½ c. butter, melted
- 3 ¼ c. powdered sugar
- 6 Tbs. baking cocoa
- 1 tsp. vanilla
- 5 Tbs. strong, hot, brewed coffee
- Step 1 Prepare brownie mix according to package directions for fudgy brownies, stirring in nuts, if desired.
- Step 2 Pour into greased 9” X 13” pan and bake according to package directions for the least amount of time called for.
- Step 3 Remove brownies from oven and immediately sprinkle with marshmallows. Return to oven for two more minutes.
- Step 4 Remove from oven and place pan on wire rack to cool at least one hour.
- Step 5 When brownies are cool, make the icing.
- Step 6 In a large bowl mix the butter, powdered sugar, baking cocoa, and vanilla. Gradually pour in the hot coffee a little at a time, whisking continuously until smooth.
- Step 7 Pour over brownies and refrigerate to set before cutting.
- Step 8 Store in refrigerator.