Yield: 30 brownies
| Measure | Ingredient |
|---|---|
| 1 cup | Flour, all-purpose |
| 1 cup | Sugar |
| 2 teaspoons | Cocoa |
| 1 cup | Butter (or marg.); melted |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| 1 cup | Nuts; chopped |
| 6¼ ounce | Marshmallows, miniature |
| 1 pounds | Sugar, powdered |
| ⅓ cup | Cocoa |
| ½ cup | Butter (or marg.); melted |
| ⅓ cup | Milk, evaporated |
| ½ teaspoon | Vanilla extract |
FUDGY FROSTING
Combine flour, sugar, and cocoa; stir in melted butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla and nuts.
Pour batter into a greased and floured 13x9x2" baking pan. Bake at 275 degrees for 35 to 40 minutes. Sprinkle marshmallows evenly over top of hot brownies. Spread with Fudgy Frosting; cool and cut into squares.
Fudgy Frosting:
Combine powdered sugar and cocoa; add remaining ingredients, and beat well. Yield: about 2 cups.
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.