Ingredients
- Fudge Marshmallow Icing:
- 2/3 cup Hershey's cocoa
- 4 tablespoons shortening (Crisco)...
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 1 cup walnuts, chopped
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 2/3 cups Hershey's cocoa
- 4 tablespoons shortening (Crisco)
- 1 cup butter
- 2 eggs
- 1 tablespoon vanilla extract
- 3 3/4 cups powdered sugar
- 4 cups miniature marshmallows
Preparation
Step 1
Preheat oven to 350 degrees and line a 9 x 13 baking pan with parchment paper leaving extra paper on each end to use as a handle for removing brownies later. Then lightly grease the parchment paper.
In a large saucepan, combine cocoa, shortening and butter. Heat over low heat until melted and smooth, stirring occasionally. Remove from heat. Beat in eggs, sugar, vanilla and salt until thoroughly blended. Stir in flour, blending well. Fold in chopped walnuts and spread batter evenly into bottom of the lined and greased baking pan. Bake 25 to 30 minutes. Do not over bake. Remove from oven and cool on rack.
For the Icing: In a medium saucepan, combine the cocoa, shortening and butter. Heat over low heat until melted and smooth, stirring occasionally. Remove from heat and add eggs, vanilla and powdered sugar, beating until smooth. Stir in the marshmallows.
While mixture is still warm, pour over the cooled brownies.
Chill in refrigerator for a few hours or overnight before cutting.