Water, vegetable oil and egg called for on brownie mix box
1 1/4
cups heavy whipping cream
1
cup miniature marshmallows
1/3
cup chopped maraschino cherries, well drained
1
to 2 tablespoons chocolate syrup, if desired
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Steps
1
Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
2
In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate syrup over top. Swirl through whipped cream mixture with knife.
3
Cover and refrigerate about 1 hour or until chilled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining dessert.
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Chill the bowl and beaters about 20 minutes in the refrigerator before whipping chilled cream. Beat the cream only until stiff. Overbeating or beating on low speed instead of on high can cause the cream to separate into fat and liquid.
No chocolate syrup? Place 2 tablespoons chocolate chips and 1/2 teaspoon shortening in a microwavable bowl. Heat on High 30 to 45 seconds; stir. Drizzle over frosting.
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