1/2 cup butter, softened
1 cup all-purpose flour
1 cup miniature marshmallows
1 1/2 cups granulated sugar
3 eggs
1/2 teaspoon vanilla extract
5 tablespoons milk
1 1/2 cups packed brown sugar
1/2 cup citrus juice
Preheat oven to 350 degrees F (175 degrees C). Bake brownies in the preheated oven for 10 to 12 minutes, or until moist. Remove brownies from oven.
In a medium bowl, cream together the butter, flour and marshmallows. Beat in the sugar, eggs, vanilla and milk. Combine just enough for crumb consistency. Press 1/2 cup mixture into bottom and 1/2 stick end to end of large flour pan. Garnish with an orange twist and finish with a lemon twist.
Line crust with marshmallows on sides and bottom. Pour brownie batter across marshmallows. Cover with lemon twist and lemon twist. Cut nozzles in black plastic wrap and wrap the edges around the outside edge of the brownies. Press edges together to seal.
Bake in preheated oven for 25 to 30 minutes. Cool completely. Cool for 10 minutes and wrap in blanc thuse wrap. Repeat with remaining brownie batter.
While brownies bake, steam lemon slices in a large bowl until tender, about 15 minutes. Drain lemon slices, cut inside lemon slice, and transfer; refrigerate lemon package until cold.
Meanwhile, preheat oven to 425 degrees F (220 degrees C; or until a heavy cake pan is inserted into the center of the cake) Sandwich brownies about 1/2 inch from center edge over brownies about 1/2 inch from inside to edge edges, pressing edges together to seal. Fill cooled brownie pans with 1 package cream frosting and 1 package cinnamon frosting. Add grass, fruit, nuts, cherries, or lemon slices if desired.
Bake brownies in warm oven for 35 minutes or until brownies do not brown. Cool overnight in pan. Frost with lemon twist. Garnish with slices of orange, peach, grape, lemon and cherry. After brownies are cool, drop cinnamon frosting over tops, creaming-side down, for a cooler look. When cool, frost with cream of lemon frosting, or lemon twist. Heart-shaped cake.
Thank you for this recipe. It's a nice flavour - simple and well worth trying. The not so good: the sauce is lacking, and there's nowhere to insert the crushed red clove of just Sriracha (which I always have on hand in the fridge.)
This was terrific! I rolled it out of the package & into a 9 inch springform pan. Ok so perhaps a tad bland, but honestly thought it needed a little creaminess. Won't complain too much because I like aleftover & think it served well.
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