Ressipy

by Cari Beatty tweaked recipe from Katie Barker's Reader's Digest

Ingredients

• 1/3 cup evaporated milk
• 1/3 cup cocoa
• 1/2 cup butter, softened
• 1 2/3 cups powdered sugar
• 7 oz marshmallow creme
• 1 1/2 cups chopped pecans (optional)
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 4 eggs
• 1/3 cup cocoa
• 2 cups sugar
• 1 cup butter

Instructions

1. Mix together 1 cup butter, sugar, and 1/3 cup cocoa. Beat in eggs, vanilla, and salt. Stir in flour and chopped pecans. Spread in greased 1-inch-deep baking sheet. Bake at 350° for 20 minutes.
2. Mix together powdered sugar, butter, cocoa and evaporated milk. Spread over marshmallow creme. Cool.
3. Spread marshmallow creme over hot brownies.