Blockbusters are chocolate brownies topped with a layer of
marshmallow creme and frosted with chocolate icing!
These chocolate cake-like brownies are layered with marshmallow creme and topped with a sweet chocolate icing that will have you licking the spoon and wishing you had more! This easy recipe is the original version I learned as a kid, growing up baking from a farmhouse in southwestern Pennsylvania in the 1960’s. We called them BLOCKBUSTERS. My mother, sister, and I baked the chocolate brownies every year for Christmas, and would fill multiple containers of them for the holiday season. Into the chest freezer they would go, but somehow by Christmas we’d be down to a couple dozen blockbusters. Four brothers and a dad who enjoyed home baking were responsible for the missing brownies. Frozen brownies I guess were pretty tasty!
Blockbusters brownies are perfect for parties and family get-togethers. With the Super Bowl coming up this weekend, I thought this may be an easy way to serve a dessert without much effort. The chocolate batter is easily mixed and baked in a half-sheet size baking pan, then spread with marshmallow creme while still warm from the oven. The last step is to top with the chocolate frosting which is easily made in a saucepan on your stovetop. Swirl the marshmallow creme with the frosting and you are ready to cut into squares and serve. They are crazy good brownies!
I used to top with finely chopped walnuts or mini chocolate chips but I like the simple version I baked here better. Get creative if you like; I think these bars would also be dreamy with sprinkles or bits of toffee.
Give these Blockbusters a try the next time you need dessert for a party. A half sheet baking pan ( 12″ x 18″ ) yields enough brownies to keep a crowd happy. Or bake a pan, freeze the bars, and take out a few when you get a chocolate craving.
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Enjoy your baking! Judy
- ½ cup butter (4 ounces, or 1 stick)
- ½ cup Crisco shortening (3½ ounces)
- 3 cups sugar (1 pound 5 ounces)
- 6 eggs
- 3 cups all purpose flour (12¾ ounces)
- 1 cup dutch cocoa (3½ ounces)
- 1 cup whole milk (8 ounces)
- 1 Tablespoon pure vanilla
- 1 jar marshmallow creme (16 ounces)
- ½ cup butter (4 ounces or 1 stick)
- 6 Tablespoons baking cocoa (I used dutch)
- 4 - 5 cups confectioner's sugar (powdered sugar)
- 2 teaspoons pure vanilla
- Milk to thin to a thick pouring consistency (approximately ⅓ cup)
- Cream butter with Crisco shortening and sugar.
- Add eggs, beating after each egg added
- Mix in vanilla
- Combine flour with cocoa and add to mixture, alternating with milk.
- Beat 1 minute on low speed until batter is smooth.
- Spread brownie batter in a half sheet baking pan, greased well or spray with Pam with flour.
- Bake in 350 degree oven for 26 to 28 minutes.
- Batter will not rise much, be careful not to overbake.
- While brownies are baking, make chocolate frosting.
- Melt ½ cup butter (1 stick) in saucepan. Add 6 tablespoons cocoa and heat to boiling. Stir while you are heating. Remove from heat and add powdered sugar, vanilla and milk. Frosting will thicken quickly, so you may need more milk to thin. You want a thick frosting but one that will still pour from the pan using a spatula.
- Remove brownies from oven and let cool for only a few minutes, then spread with marshmallow creme. You want to spread the marshmallow creme on while the brownies are still warm to allow the marshmallow to melt a bit.
- Top immediately with chocolate frosting, spread with knife and swirl into the marshmallow creme as desired.
- Chill until set and cut into bars to serve.
These bars are delicious but if can't eat the entire pan and want to save some for later, they freeze well. Just cut the bars you want now and freeze the remaining pan. Then cut more as needed, thaw and enjoy.(good frozen too!)