1 c. sugar
2/3 c. oil
2 eggs
1 c. and 1 tbsp. flour
1/2 tsp. baking powder
Pinch of salt
3 tbsp. cocoa
3/4 c. nuts
2 tbsp. white Karo syrup

Cream sugar and oil and add slightly beaten eggs. Sift in dry ingredients. Then add syrup and nuts. Bake in square pan or pan a little larger or equivalent. Bake at 350 degrees for around 30 minutes or less. While brownies are baking, mix brownie icing.

Icing: Sift 3 tablespoons cocoa and 1/2 box 4X sugar together and blend with 1/2 stick softened butter and 4 tablespoons thin cream or Carnation milk. Immediately when brownies come from oven, halve large marshmallows (or use a 5 or 6 ounce package of miniature marshmallows) and cover the top of the hot brownies. Then spread icing over marshmallows, working it down in and between the marshmallows so the whole top is covered. Cut in squares, after letting them stand overnight.