1 c. butter, softened
2 c. sugar
4 tbsp. cocoa
4 eggs
1 1/2 tsp. vanilla
1 1/4 c. flour
1 c. chopped pecans
7 oz. jar marshmallow creme

Cream together butter, sugar and cocoa. Add eggs, one at a time, beat until light and fluffy. Add vanilla. Mix in flour and beat until just blended. Mix in chopped pecans.

Pour into greased 9 x 13 inch baking pan. Bake at 350 degrees for 25 minutes. Warm jar of marshmallow creme in hot water. Remove brownies from oven and immediately spread warmed marshmallow creme over top. Cool. Ice with following icing.

HEAVENLY HASH ICING:

4 1/4 c. powdered sugar
6 tbsp. soft butter
4 1/2 tbsp. cocoa
1 1/2 tsp. vanilla
Milk

Sift together sugar and cocoa. Cream butter well and add sugar mixture and vanilla. Add enough milk to make spreading consistency. Using a warm spatula, spread over top of cream. Place in refrigerator until cool. Can be frozen.