Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the brownies:
- 4 eggs, beaten
- 2 C. sugar
- 1 1/2 C. all-purpose flour
- 1 t. vanilla
- 1 C. margarine
- 1/3 C. cocoa
- 1 1/2 C. pecans, chopped
- 1 (6 1/4-oz.) bag miniature marshmallows
- For the chocolate frosting:
- 1/2 C. margarine, melted
- 1/3 C. milk
- 3 T. cocoa
- 1 (1-pound) box powdered sugar
- 1 t. vanilla
Directions
For the brownies, combine eggs, sugar, flour and vanilla in a large
mixing bowl. Melt margarine; stir in cocoa. Add to egg mixture and
beat well. Add nuts.
Pour into a 9x13-inch pan and bake at 350deg F. for 25-30 minutes.
As soon as brownies are taken from oven, cover with marshmallows.
Return pan to oven just until marshmallows are slightly melted.
Remove from oven and pour frosting over marshmallows. Cool before
Makes 48 brownies.
For the frosting, combine margarine, milk and cocoa in a bowl. Beat
in powdered sugar and vanilla. Use to top brownies as described above.