HEAVENLY HASH BROWNIES
Chiqui

2 cups granulated sugar
2 sticks (1 cup) butter, melted and cooled
4 large eggs, beaten
3 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans or walnuts
1 small bag miniature marshmallow

Preheat oven to 350 degrees F. Butter a 13x9x2-inch baking pan well.

Cream together granulated sugar and butter. Stir in eggs and vanilla extract; set aside.

Sift together flour, cocoa powder, baking powder, and salt. Fold into egg mixture. Stir in pecans or walnuts. Pour into prepared baking pan.

Bake for 30-35 minutes. Test with a toothpick. They’re done when it comes out clean.

Remove from oven. Top with marshmallows. Turn oven off and return pan to oven for three minutes. Remove from oven. Cool to lukewarm.

FOR THE ICING:
1 stick (1/2 cup) melted butter
1/3 cup unsweetened cocoa powder
pinch of salt
1 teaspoon vanilla
1 pound confectioner’s sugar
2 tablespoons hot water (more if needed)

Combine all ingredients for the icing; stir well. Add more water if necessary to create a smooth icing.

Spread over the warm cake being careful not to disturb the marshmallows. Sprinkle with more chopped pecans if desired. Cool completely before cutting into squares.