Melissa Booth

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 4 (1 oz) square unsweetened chocolate
• 3/4 cup butter or margarine
• 2 cup sugar
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 cup pecans or walnuts, chopped
• 1 (7 oz) jar marshmallow creme
• 1 (1 oz) square semi-sweet chocolate

In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Blend in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13x9x2 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. Lift out of the pan; remove foil. Place on serving tray. For web decoration, melt semi-sweet chocolate and pour into a small resealable plastic bag. Cut a small hole in a 1 corner of the bag; drizzle chocolate over creme in a spiderweb design.

Yield: 2 dozen

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