2 sticks butter
3 sq. baking chocolate
4 eggs
2 c. sugar
1 1/2 c. cake flour, sifted
1 heaping tsp. baking powder
2 tsp. vanilla
1 c. nuts, chopped
1 pkg. miniature marshmallows

ICING:

1 stick butter
3 sq. baking chocolate
2/3 c. sugar
1 sm. can evaporated milk
1 pkg. powdered sugar
1 tsp. vanilla

Mix 2 sticks of butter and 3 squares of chocolate in double boiler. Beat 4 eggs and add 2 cups sugar gradually. Add 1 1/2 cups sifted cake flour to which 1 teaspoon of baking powder has been added to the egg mixture along with the chocolate mixture. Mix thoroughly; add 2 teaspoons of vanilla and 1 c. chopped nuts. Spread in a large sheet pan and cook at 325 degrees for 30 minutes. Do not wash chocolate pot, but begin making icing at once.

Mix icing ingredients except vanilla and powdered sugar and cook over boiling water while brownies are baking. When brownies are done, cover with marshmallows. Add powdered sugar to icing and beat well. More milk may be added if thinning is necessary. Add vanilla and pour over brownies and marshmallows while hot. Do not cut until the next day. If cut in 1 inch squares, it will make 8 dozen.