Coleens Recipe Blog

Just delicious recipes


This recipe starts with a rich brownie layer that you top with miniature marshmallows while it is still piping hot out of the oven. Then it is topped with a rich chocolate glaze and sprinkled with lots of toasted sliced almonds. It was heavenly!!

In a small bowl whisk the following ingredients together:

3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

In a different bowl, beat the following together:

1/2 cup butter melted
2 large eggs
2 teaspoons vanilla

Add the wet ingredients to the dry ingredients and mix until smooth.

Place batter in a greased 9″ round pan (spring form pan works the best) and bake in a 350°F oven for 25-30 minutes or until toothpick tests clean (my electric oven took 25 minutes).

Remove from oven (and turn oven off). Top HOT cake with miniature marshmallows (I used about 4 large handfuls) and put it back in the hot oven for 2-3 minutes or until marshmallows have puffed up a little. Remove from oven.


6 tablespoons melted butter
6 tablespoons BOILING water
6 tablespoons dry cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract

Whisk until smooth. Gently pour (evenly) over the warm marshmallows and then sprinkle with TOASTED sliced almonds (nuts optional). If you don’t like nuts, colored sprinkles look festive too.

Let everything cool off a little, then put it in the fridge for about an hour to “set” the chocolate frosting. Bring the cake back to room temperature before serving.

NOTE: You can bake this in ANY greased 9″ cake pan, but a two piece spring form pan will allow you to remove the cake a little easier. If you use a 2 piece pan, make sure you put a cookie sheet under the pan.


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