Kathryn Nutt, Lille School
Brownies:
- 2 sticks margarine or butter
- 4 Tbsp cocoa
- 4 eggs
- 2 cup sugar
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/8 tsp vanilla
- 2 cup pecans, coarsely chopped
- 1 large bag miniature marshmallows
Melt butter and cocoa in small saucepan; set aside. In medium bowl, cream eggs and sugar; mix in cocoa mixture. Add flour, salt, baking powder, vanilla, and nuts, mixing well.
Bake in lightly greased and floured 13x9x2 inch pan at 350° for 20 – 25 minutes, or until brownies test done.
Icing:
- 6 Tbsp margarine or butter
- 3/4 cup Pet milk
- 3/4 cup cocoa
- 6 cups sifted confectioners sugar (1 1/2 boxes)
- 1/2 tsp vanilla
While the brownies bake, mix all icing ingredients together in top of double boiler, stirring until reaching spreading consistency. When browning are done, remove from oven and immediately cover top with marshmallows; pour hot icing over them.
Cool and cut into squares.
For plain brownies, omit marshmallows and icing.
