Yield: 30 brownies
|1 cup||Flour, all-purpose|
|1 cup||Butter (or marg.); melted|
|1 teaspoon||Vanilla extract|
|1 cup||Nuts; chopped|
|6¼ ounce||Marshmallows, miniature|
|1 pounds||Sugar, powdered|
|½ cup||Butter (or marg.); melted|
|⅓ cup||Milk, evaporated|
|½ teaspoon||Vanilla extract|
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.
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.