Rocky Mountain Brownies

I don't make these very often because when I do, we just can't stop eating them. Another one of those foods that my family thinks I don't make often enough, but these are real appetite spoilers when even the cook can't refrain herself! I've never had any left over to bring home after a potluck. They are always the first to disappear.

• Ready In: 55 mins
• Yields: 1 12x15 pan

Ingredients

• Brownies

• 1⁄3 cup  cocoa
• 2  cups sugar
• 1  cup butter or 1  cup margarine
• 4  eggs
• 1 1⁄2 cups flour
• 1  dash salt
• 1 1⁄2 cups pecans or 1 1⁄2 cups english walnuts or 1 1⁄2 cups black walnuts or 1 1⁄2 cups  butter nuts, broken chunks (not chopped)
• 2  teaspoons vanilla
• 1 (10 ounce) package miniature marshmallows

• Frosting One

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄3 cup  cocoa
• 1⁄3 cup  cream or 1⁄3 cup half-and-half or 1⁄3 cup evaporated milk
• 3⁄4 lb powdered sugar
• 1  dash salt

• Frosting Two

• 2  cups sugar
• 2⁄3 cup milk
• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  ounces baking chocolate (may substitute 6 tablespoons cocoa + 2 tablespoons butter, margarine, or shortening)

Directions

1. Brownies: Melt butter, cocoa and sugar together.
2. Beat in eggs one at a time.
3. Blend in flour, salt and vanilla.
4. Fold in nuts.
5. Bake at 350 deg F for 25 minutes in 12 x 15 jelly roll pan.
6. When removed from oven,[b]while hot[/b], cover completely with miniature marshmallows.
7. Return to oven until marshmallows are soft but not brown.
8. Cool and ice.
9. Frosting# 1: Mix butter, cocoa, cream, powdered sugar and salt.
10. Let brownies set for 12 hours with this icing.
11. Frosting# 2: Bring sugar, milk, butter and baking chocolate to softball stage.
12. Pour over the marshmallows.
13. Sets immediately and may be cut when cool.