Today is our fifth and final day of #LoveWeek. It’s been a pleasure and a thrill to share not only my recipes with you, but pieces of my heart.
See the rest of the recipes here:
Tomorrow is Valentine’s Day! I hope you’re all ready. I know I am. Kinda. Sorta. I actually have no idea what we’re going to do, but it will probably involve chocolate and a heart shaped pizza. (I used all my good recipes this week in preparation! So my family has been celebrating all week with chocolates and treats.)
And speaking of chocolate, are you ready for the final recipe? I had planned to post it first thing this week, but my husband thought it was the perfect recipe to cap off LoveWeek. So, I took his advice and saved this tasty morsel.
Janalyn is what I call a “Soul Sister.” She was brought into my life because God knew I’d need her. More, I suppose, that we’d need each other. She’s held my hand through times of unknown, and I’ve held hers when I knew the way and she’d never been there before.
She is one of those women that makes a person want to be better, simply by knowing her and seeing her good example. One of the things I love about our situation is that even though we live six hours away from each other, every time our kids get together, they’re instantly best friends. They pick up right where they left off.
The little guy is mine, and that beautiful girl is Janalyn’s. Don’t you adore their smiley faces?! That was almost two years ago. They got to spend an afternoon together a month ago, their first together since the pictures taken above. They took off like they’d been best friends forever and it hadn’t been half their lives between visits. I love it.
Last summer, I headed down to her area with a youth group for a summer youth conference. Instead of staying with a host family, I had special permission to stay with Janalyn! Due to the activities schedule, I didn’t make it back to her house until midnight. (The picture of us above was from that very trip!) But, she’d made me a fudge brownie pie, and darn it all, I was going to eat that fudge brownie pie.
She popped this out of the spring form pan and gave me a slice. I won’t tell you how big it was, but suffice it to say it did not have an acute angle.
It was late, but I wanted more! The flavor is rich and sweet. The brownie layer is soft and moist, and thin enough that it’s not dense or overpowering. The frosting is…amazing. This whole creation is life-altering.
Since then, I’ve craved this, but I never wanted to ask for the recipe. I finally got up the courage, and I’m so glad I did. It was so easy!
- 3/4 cup flour
- 1 cup of regular sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1/4 tsp salt
- 4 ounces butter, melted
- 2 large eggs, beaten
- 2 teaspoons vanilla
- 1/2 cup chopped toasted pecans
- 2 handfuls of mini marshmallows
- FOR THE FROSTING:
- 2 ounces butter, melted (1/4 cup)
- 1 ounce cocoa powder, sifted (1/4 cup)
- 2 ounces evaporated milk (1/4 cup)
- 1 cup powdered sugar, sifted (8 ounces)
- Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
- Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
- Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
- To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
Whip together the brownie base and bake it. When it’s done, sprinkle on some marshmallows and let them melt together in the oven. While that’s going down, whip up the frosting. Pull out the brownie and smother it in the fudgy frosting. And voila, you’re done. There’s no waiting around for it to cool, no flipping it out of a pan, no leaving it in the oven so it doesn’t crack. None of that.
You can use any marshmallows you want. I used leftover peppermint ones from Christmas. I know, not terribly seasonal, but the pink works great for Valentine’s Day!
I actually invited some girl friends over to eat this with me a few nights ago and they all wanted to make certain the recipe was going to be available. Soon. It’s that good.
Trust me, if you’re still looking for a Valentine’s Day treat, this is it. Anyone you make this for will feel loved, because I know I did.
And if your Valentine (Boyfriend, Girlfriend, Spouse, friends, Self) doesn’t like chocolate, I posted a great buttercream frosting you can whip up lickety split. We’ve got you covered.
What are your treat plans for Valentine’s Day?