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The flavors of a classic tin roof sundae--marshmallows, chocolate and peanuts--top a tasty brownie pizza made easily with refrigerated brownie batter.
Recipe by Pillsbury
This recipe has not been rated
Prep Time
10min
Total Time
1hr40min
Servings
16brownies
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Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan.
Bake 25 to 28 minutes or until toothpick inserted near center comes out clean. Immediately drop dollops of marshmallow creme over brownie. Let stand 2 minutes; spread evenly. Sprinkle with peanuts and chocolate chips.
Bake 5 minutes longer. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.
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Heat oven to 325°F for all pans. In large bowl, stir or knead 3 tablespoons all-purpose flour into batter. In step 2, bake 29 to 32 minutes.
For easier cutting, use wet knife or plastic knife.
*Percent Daily Values are based on a 2,000 calorie diet.
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