YIELD Makes about 2 dozen brownies

This version of heavenly hash uses a combination of chocolate, nuts and marshmallows. For best results, be sure to use fresh marshmallows.


1 cup butter
1/4 cup unsweetened cocoa powder
4 eggs
1‑1/4 cups granulated sugar
2 cups chopped walnuts or pecans
1‑1/2 cups all-purpose flour
2 teaspoons vanilla
Creamy Cocoa Icing (recipe)
1 package (10 ounces) miniature marshmallows*
*For best results, use fresh marshmallows.


  1. Preheat oven to 350°F. Grease 13X9-inch baking pan. Melt butter in 2-quart saucepan; stir in cocoa. Remove from heat; beat in eggs and granulated sugar. Blend in nuts, flour and vanilla. Spread batter evenly in prepared pan.
  2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Meanwhile, prepare Creamy Cocoa Icing. Remove brownies from oven. Immediately sprinkle marshmallows over hot brownies. Pour hot icing evenly over marshmallows. Cool in pan on wire rack. Cut into 2-inch squares.
This recipe appears in: Brownies
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