Sweet Revenge Brownies

Cheryl Green


This recipe came from a co-worker at my previous job in Newmarket. We made them again yesterday and remembered why I had written "Excellent" on the top of the recipe! The brownies are very moist and rich! Remember, don't leave these, covered, on the dining room table, with all of the chairs pushed in because Maci will eat 3 or 4 of them before you know it! She had a great Christmas that year!
God's love never grows old. "Our Daily Bread".


★★★★★ 1 vote



  • 6 oz
    semi-sweet baking chocolate, squares
  • 1 c
  • 2 c
    white sugar
  • 4 large
  • 1 c
  • 1 Tbsp
    vanilla extract
  • 1 c
    chocolate chips
  • 2 c
    mini marshmallows

How to Make Sweet Revenge Brownies


  1. Preheat oven to 300 degrees Fahrenheit. (Do not bake at a higher temperature, or the brownies will burn.)
    Generously grease a 9x13" baking pan.
  2. Combine the 6 ounces of chocolate and butter in a medium saucepan, (The pan needs to be big enough to stir in the remainder of the ingredients). Melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. Remove from heat and stir until smooth.
  3. Whisk in the sugar until blended, followed by the eggs, one at a time.
    Whisk in the flour and vanilla.
    Fold in the mini marshmallows and chocolate chips.
    Pour into the prepared baking pan and smooth evenly.
  4. Bake for 53-55 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake. Cool to room temperature and cut into squares. Store at room temperature.
  5. NOTE: You will have to adjust cooking time, for your oven. In our old oven it only took 45 minutes, on 300 F, to bake these; in our new oven it took 61 minutes, on 325 F.

Printable Recipe Card

About Sweet Revenge Brownies

Course/Dish: Chocolate Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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