Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Fudge brownie mix |
| ½ cup | Water |
| ½ cup | Oil |
| 1 \N | Egg |
| \N \N | Topping: |
| 1 cup | Ready-to-spread chocolate |
| \N \N | Frosting |
| ½ cup | Whipping cream; whipped |
| ½ cup | Mini marshmallows |
| ½ cup | Walnuts or pecans; c hopped |
| ¼ cup | Mini semi-sweet chocolate ch ips |
Heat oven to 350~. Grease bottom only of a 13x9" pan.
In large bowl, combine all brownie ingredients; beat 50 strokes by hand.
Spread in greased pan. Bake for 33-35 minutes. DO NOT OVERBAKE! Cool completely. In large bowl, stir frosting until creamy and smooth. Gently fold in whipped cream until well blended. Fold in remaining ingredients.
Spread on cooled brownies. Store in refrigerator.
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Apr 12, 1998