Broadways Bars- the star of every dessert buffet; that’s what one baker called them, but after baking them I would rename them as Praline Cream Brownies. The frosting you pour over top of the baked layer brownies is reminiscent of the drippings I used to peel off the parchment paper when I scooped pralines at the Charleston Popcorn Shop.
These are extra sweet- cut them in one inch squares so you don’t overdo it. Taste of Home supplied the recipe.
Ingredients
FILLING:
6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 egg, lightly beaten
1/2 teaspoon vanilla extract
BROWNIE:
1/2 cup butter, cubed
1 ounce unsweetened chocolate
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows
FROSTING:
1/4 cup butter
1/4 cup milk
2 ounces cream cheese
1 ounce unsweetened chocolate
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
In small bowl, combine the first six ingredients until smooth; set aside.
In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and cool. Stir in the eggs, and vanilla. Add the sugar, flour, baking powder and nuts, stirring until blended.
Spread batter in a 13-in. x 9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. Bake at 350° for 28 minutes or until almost set. Sprinkle with marshmallows; bake for 2 minutes longer.
For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into 1 inch bars.
Happy Baking!!!
