Leola's Brownies

With over 16 different recipes in her collection, it's clear Mom had a love for brownies.  I'm not sure which was her favorite, but a few are a bit tattered and stained (always a good indication of a winner).  So today I'm starting a blog "series" in which I will make and publish one brownie recipe a week.  I may gain ten pounds in the process, but I'm willing to make that sacrifice in the name of culinary curiosity. Which is better, cake-like or fudge-like brownies?  Could zucchini or low-fat brownies actually taste good?   How about rocky-road brownies?  Or two-tone brownies?  Stay tuned.

Here is brownie recipe #1, courtesy of Leola Ord.  It's a yummy cake-like brownie with a marshmallow topping followed by a rich chocolate icing.  Be warned:  you have to wait 8 hours after frosting the brownies to let the marshmallow set.  This could be a problem if you're having a major chocolate craving and can't wait to dig in!

   1 cup margarine
   1/3 cup cocoa
   2 cups sugar
   4 eggs
   1 1/2 cups flour
   2 teaspoons baking powder
   1 teaspoon vanilla
   1 cup chopped nuts
    mini-marshmallows (about 2 cups)

Beat together margarine, cocoa and sugar.  Add the eggs one at a time, beating well.  Add flour, baking powder, vanilla and nuts.

Spread into a greased 9 x 13 pan and bake at 350 degrees for 30-35 minutes.  (Note:  I needed to bake mine for an extra five minutes or so.)  When done pile marshmallows over the top.  Put back in oven just until melted, about three minutes.  Cool 1 hour.

Icing

1/2 cup margarine
1/3 cup cocoa
2 cups powdered sugar
1 teaspoon vanilla
evaporated milk, enough to make a proper consistency

Beat all ingredients until smooth.  Frost over  marshmallows.  Let set 8 hours before serving.