Recipe - Brownie Tortoni

Three fourths cup Butter
3 ounce Unsweetened baking chocolate
1 One half cup Sugar
3 Eggs
1 teaspoon Vanilla
1 1/8 cup Allpurpose flour
3 cup Miniature marshmallows
One fourth cup Milk
3 dr Peppermint extract
3 dr Green food coloring
1 cup Heavy cream; whipped

Preheat oven to 350degrees F. Grease a 13x9x2inch baking pan.

In a medium, microwavesafe bowl, combine butter and chocolate. Place in
microwave for 1 minute on high. Remove and stir thoroughly. If chocolate is
not melted, return to microwave for another 30 seconds. Repeat until
chocolate is melted. This should not take more than 2 minutes.

Stir in sugar and mix completely. Add eggs and vanilla. Stir until just
mixed don't overbeat. Stir in flour.

Pour batter into prepared pan and bake for 30 to 35 minutes,or until wooden
toothpick inserted in center comes out clean. Cool.

Place marshmallows and milk in a microwavesafe bowl. Cook on high for 2
minutes. Remove from microwave and stir. If necessary to melt marshmallows,
return to microwave for another 30 seconds to 1 minute (depending on the
wattage of your microwave). Stir until smooth.

Add peppermint extract and green food coloring to marshmallows (use more or
less coloring to suit your own taste), and stir to distribute evenly. Chill
until slightly thickened.

Fold in whipped cream, then pour entire mixture over the brownies. Freeze.

Remove Brownie Tortoni from freezer, and place in refrigerator about 30
minutes before serving.

Garnish with curls of chocolate.

Recipe created by Cathy Lee Lielausis with inspiration from Better Homes &
Gardens New Cook Book and an old Kraft recipe.

REG3 shared by Cathy Lee Lielausis, New Hampshire, USA

Per serving: 301 Calories; 18g Fat (52% calories from fat); 3g Protein; 35g
Carbohydrate; 78mg Cholesterol; 109mg Sodium

Recipe by: Cathy Lee Lielausis

From The Chocolate Archives, Dec 1997, http://www.choco.com