Blockbuster Brownies
Prep time
Cook time
Total time
Chocolate brownies topped with marshmallow creme and chocolate frosting!
Recipe type: brownies
Serves: 24
  • Brownies:
  • 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
  • Topping:
  • 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)
  1. Cream butter with Crisco shortening and sugar.
  2. Add eggs, beating after each egg added
  3. Mix in vanilla
  4. Combine flour with cocoa and add to mixture, alternating with milk.
  5. Beat 1 minute on low speed until batter is smooth.
  6. Spread brownie batter in a half sheet baking pan, greased well or spray with Pam with flour.
  7. Bake in 350 degree oven for 26 to 28 minutes.
  8. Batter will not rise much, be careful not to overbake.
  9. While brownies are baking, make chocolate frosting.
  11. 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.
  12. 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.
  13. Top immediately with chocolate frosting, spread with knife and swirl into the marshmallow creme as desired.
  14. Chill until set and cut into bars to serve.
If you decide to add toppings such as chopped nuts or mini chocolate chips, add quickly on top of the frosting as it sets up fast.

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!)
Recipe by Country Cupboard Cookies at