Chocolate Marshmallow Brownies

1 cup butter

½ cup cocoa

2 cups sugar

Cream together and add: 

4 eggs

Mix in well

Add: 

1-1/2 cups flour

2 tsp. vanilla

1-1/2 cups chopped nuts (optional)

½ teaspoon salt

Bake @ 350° in 11”x17” pan approx. 25 min.  (or shorter time—don’t overbake)

*Sprinkle top with miniature marshmallows to cover (10-1/2 oz. pkg.) and return to oven to melt for 3 or so minutes.

Cool for 1 hour only.  

Icing:  (this is double the amount of the original recipe, but I always use this much - Ruthanne uses 1 1/2 times the frosting)

1 (3/4) cup butter 

3-1/3  (2 1/2) cups powdered sugar

2/3  (1/2) cup cocoa

2/3 (1/2) cup canned milk

1 pinch of salt

Mix above ingredients well.  Spread. When frosting sets up, cover with foil and set aside 12 to 24 hours to ripen.  Can be cut and frozen at this point.

*I like to use regular size marshmallows cut in half and place them very close together across the top. You can cut the marshmallows while the brownies are baking.  I just like it with more marshmallows.

This is a Hansen family favorite. It comes from Carol Hansen (no relation), who did everything wonderfully. Carol was the mother of Kathy Gygi. The Gygi's are long-time, close family friends. Thanks, Carol!