Heavenly Brownies

Heavenly Brownies

 Ingredients

3  cups sugar

1/3 cup + 2 Tablespoons cocoa

3  sticks butter (1 1/2 cups)

6  eggs

2 1/4 cups flour

1 1/2 teaspoon vanilla

1 1/2 chopped nuts

1 1/2 coconut, shredded

1 1/2 bags mini marshmallows

Topping

1 box powdered sugar (2 cups)

1/3  cup cocoa

1  teaspoon vanilla

1/3  cup evaporated milk

1/2 stick butter, melted (4 TBSP) 

Instructions

Preheat the oven to 350 degrees. Grease a 16x11  cookie pan.

In a large bowl melt the butter. Add sugar and sifted cocoa, stir until mixed well. In a separate bowl beat the eggs and add to the butter mixture. Stir in the vanilla. Add flour and mix until well combined. Stir in coconut and nuts.

Pour into the prepared pan. The dough will be thick so spread to fill the pan. Bake for 20 minutes. Check for doneness, you don't want to over bake it. 

Remove from the oven immediately cover with marshmallows over the entire pan, filling any holes. Put back in the oven till the marshmallows puff, not brown.

Let marshmallows cool before adding topping.

Topping:

Mix powdered sugar, cocoa, vanilla, evaporated milk and melted butter in a bowl. Spread over the top of the marshmallows. If the topping is too thick add a little milk to thin it out. 

Cut into squares after brownies are completely cooled.  You can keep it in an airtight container for two weeks.