Maggie's Decadent Brownies

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
20 min
Cook:
30 min

Yield:
4 dozen brownies
Level:
Intermediate

Ingredients
  • 4 ounces unsweetened chocolate
  • 1 cup (2 sticks) unsalted butter
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, sifted
  • Frosting:
  • 4 ounces (4 squares) unsweetened chocolate
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
  • 1 teaspoon vanilla extract
  • 1 (1-pound) box confectioners' sugar, sifted
  • 4 cups mini marshmallows
Directions

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.


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    We call these heart attack in a bowl because they are so rich but they are delicious and great for that's perfect treat/special occasion.
    Very good, moist, decadent, and a chocolate lover's dream come true! A big hit!!!! Perfect Valentine's day treat!!!!!
    Needs a whole pound of butter! Paula does not mess around. 
    Let them sit overnight (if able easier to cut the next day, I just left mine on the kitchen counter. I used semi-sweet chocolate for the frosting and it worked out fine. I am going to make them again and give them as gifts, they are that good.
    I love this recipe! I never eat chocolate and I ate two pieces. I halved the recipe so mine would come out thin, then I topped with the icing and cut them into brownie bars. BIG HIT! People were actually hugging me! The icing is some of the best chocolate icing I have ever eaten. Will def be playing with the recipe to create it creamer for cake decorating.
    This recipe is ALWAYS a hit! Fun to make, easy to take to gatherings and always is the first dessert gone!
    I like that this recipe has all easy ingredients that are almost always in our house. They tasted great, but my mom made me substitute the butter for oil.
    I LOVE these brownies! All that chocolate YUM!!!!
    Well, thee brownies just came out of the oven! The batter was easy enough and looks delicious! The frosting also looks very decadent and yummy. But, I had no idea really of what egg substitutes were so I just used almost one cup of milk instead. Thank you Paula for the best brownies in the world!
    I've made these brownies several times now for different occasions and they are always a hit! My family says a brownie isn't a brownie without walnuts, so I always add toasted walnuts to the frosting. They are very rich, but oh so good! Totally love this recipe!
    Haven't tried this recipe yet. Have a question. 
    Why is it necessary to add egg to the frosting?
    If you are at altitude add 1/3 cup of flour to your recipe and adjust your baking time to the toothpick. In other words keep baking until the toothpick is clean. Could take as much as an hour and 10 minutes. Altitude is a tricky thing These are the simplest brownies in the world. And so delicious.
    To StellaHungryHorse ... I have to tell you ... the secret that makes this recipe a winner, is the frosting. I ALWAYS make a boxed brownie mix (Paula please forgive me it's the fastest & easiest way to get the perfect brownie. Follow the frosting recipe & add it to the top of your warm, just out of the oven, boxed brownie mix. It's amazing!!! Very Very rich. Cut your brownies very small or make 2 boxes of brownies & split the frosting between the two. PERFECTION! Good Luck!!!
    Any suggestions for very high altitude?? I live at 9,600 ft and cannot get these things to bake through properly! I added a tbsp of flour, baked them for 40 mins, and the middle was still runny and uncooked!This only seems to happen when I bake brownies (cakes, cookies, bread I've been able to figure out good adjustments), help!!!
    Could have trippled the recipe and still not had enough! Made for a group of Registered Dieticians and they loved them.
    These are the ultimate of brownies. I have made these several times and took them to work, and wow what a hit. They were gone in no time. They are so moist and rich, and the frosting is just perfectly delicious. I found co workers scraping out the dish for the last morcel.Everytime I made them someone asked for the recipe, that is a sign of a special dessert and I was proud to share it with my Special Friends.
    It may seem like these are good brownies but only if you want to have a stomach ache afterward and a huge mess. The frosting is way too rich and there is too much of it. I would suggest that you just dust the brownies with some powdered sugar or drizzle lightly with melted chocolate and sprinkled marshmallows when their done.
    I would definitely recommend this recipe! My husband isn't a huge dessert fan, but he devours these everytime I make them. I have also found that you can make the frosting to go on regular brownies from a store bought mix - it dresses them up a bit and are just as delicious. The ingredient list calls for 2 sticks of butter in the frosting, but she actually uses 4 sticks on the show. I have made them twice using 2 sticks and the frosting is a bit dryer than it looks on the show, but is still very good.
    At first I wasn's sure about all the butter and how time consuming the recipe would be but it wasn't any more difficult to make than any other brownie recipe. The best part is it didn't taste like a bar of butter because the ingredients melded so well together. I must admit I did add toasted walnuts to the topping. They were better after they had cooled completely and it doesn't take an awfully big bite to settle that chocolate craving. (PS I'm not a chocolate lover but these were good, very rich) Must have coffee or a glass of milk to go along with.
    THIS SOUNDS AMAZING!
     
    SADLY I CANT BAKE THEM NOW. I LIVE IN THE SOUTH AND ITS HOT INSIDE AND OUT USING THE OVEN WILL MAKE IT EVEN HOTTER.-ALLIE:(
    As I was making these, I was wondering if they would be good. Of course I was tasting the batter like most people. After it was all said and done, they ended up being GREAT!
    I just watched this show and she said semi-sweet chocolate, but this recipe calls for unsweetened. I guess I'll have to try it both ways to see which turns out better! Can't go wrong with anything that is chocolate, butter and marshmallows!
    OK---I gotta ask.
     

     
    How do some people SAY they made these but find them cake-like, while others compare it to FUDGE. The two end products couldn't possibly be any more different than each other.
     

     
    So are people altering this to the point beyond recognition or what? Some of the reviews are nuts, and Im not talking walnuts.
    The brownies are delicious and have a slight buttery flavor. I needed 35 minutes for them to be done and when they cooled I sifted powdered sugar over them instead of using frosting. They keep well in a cake dish too. Another great recipe from Paula.
    These were a HUGE hit! I did have to change some things as I didn't have/couldn't find some of the ingredients. The store I usually go to was out of unsweetened chocolate so I got 72% dark instead (used 6oz. instead of 4). Previous posts mentioned that the recipe was too sweet and I was out of white sugar (should have checked that before going to the store!) so I used half white sugar and half brown sugar. Overall, these turned out super yummy. They were more cake-like than I prefer. Typically I like ooey-gooey fudgy brownies best, but these have a wonderful chocolate flavor that paired well with vanilla ice cream. I didn't make the icing as my family doesn't like iced brownies, but would be willing to try it next time as I was very happy with how the brownies turned out.
    Seriously Paula??? Way too much butter, we get it's your "thing", but enough already. These were the biggest mess ever, ended up throwing the whole pan away. So bad that I want to ask for my $10 back that I spent on ingredients. Do not waste your time or money!!!!!
    I have made these brownies on multiple occasions, and they are to DIE for. They are extremely chocolatey, almost a fudge consistency. (Chocoholics LOVE this recipe!!!) The marshmallow frosting is amazing. Every time I make them people beg me to bring some over, and I keep getting requests for them!
     

     
    The first time I made them I tried cutting too soon and it was a gooey mess. The next times I lined my baking dish with tinfoil, and put them in the refrigerator before cutting. Made it a TON easier.
     

     
    If you love chocolate you MUST make these brownies!!
    I made these for my fiance and I. Never had homemade brownies, but these were good. I modify recipes, and boy, did it help. Instead of using 4 oz chocolate, I used 6. And I added 1/3 cup of milk. Wow. Although they are great, they are a bit too sweet for me. Anything from Paula Deen will be cooked in my kitchen.
    To me, and to all my guests who tried these all agree its more like fudge than brownies, but heck have you ever made fudge? This recipe is a lot easier than a traditional fudge recipe FYI. I love it I've made it twice and about to make it a 3rd time to give out to coworkers and neighbors for the holidays!
     

     
    I make sure to use really good chocolate to get the best out of the recipe.
     

     
    I think I am also going to try to add in some walnuts to the brownie batter to make a liitle rocky road fudge action...see how that works out for me, I'll keep ya posted!
    I was so satisfies with this recipe. They came out perfect, moist and chocolaty. They were oh soooo good!!!
    OK, so I wanted a recipe for gooey chocolate brownies and since this was Paul Deen then I thought surely this would be good. In my experience, a brownie should be more than moist....it should be gooey. These had the consistency of cake so while the flavor was really good (especially after I added some extra vanilla and Chipotle powder for some kick) I was very disappointed with this recipe.
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    Recipe courtesy of Food Network Kitchen