2 sticks butter, very soft
4 eggs
1 tsp. vanilla

Cream together until well mixed. 2 c. sugar 1 tbsp. cocoa Pinch of salt

Sift together and add to creamed mixture. Mix with electric mixer for 2 to 3 minutes. 1 cup chopped nuts (I like walnuts) and add to batter. Reserve a small amount of nuts to sprinkle on frosting.

Pour into greased and floured 13 x 9 x 2 sheet cake pan and bake at 350 degrees for 25 to 30 minutes. Remove from oven and sprinkle miniature marshmallows evenly over top (about 1/2 of a 10 1/2 oz. bag). Return to oven for 3 to 4 minutes or until marshmallows are puffed and golden. Remove from oven and cool. (I refrigerate after fairly cool, they're easier to ice.)

FROSTING:

1 stick soft butter
4 tbsp. cocoa
1 tsp. vanilla
1 box powdered sugar

Mix well, adding a bit of water, if necessary until spreading consistency. Spread on cooled brownies and sprinkle reserved nuts on top.