Mississippi Mud Brownies

We've been having so much fun playing with our new Christmas presents, updating this blog has been pretty low on the priority list. However, after you make these brownies, I'm pretty sure you'll forgive me. I actually pulled this recipe out of Reader's Digest a couple years ago because it won their ultimate brownie contest. I didn't even notice that the winner, Katie Barker, lives a short 30 minutes from me until a month or so later I pulled the same recipe from a write-up in our local newspaper. Her mom always made these brownies, but no one knows where the original recipe came from. I'm not concerned about the origin, I'm just glad I now have the recipe

Preheat oven to 350. Grease pan (I usually use a 10.5x15, but it works in a jellyroll pan or a 9x13 as well).

*1 c. butter, softened

*2 c. sugar

*1/3 c. cocoa

*4 eggs
*1 1/2 c. flour

*2 tsp. vanilla

*1/4 tsp. salt*1 1/2 c. chopped nuts (optional)

*1 lb. mini marshmallows (you only need the full pound if you use a jellyroll pan)

Mix butter, sugar, and cocoa.
Stir in eggs; add flour, vanilla, salt. Add nuts, if desired. Stir; pour into greased pan.
Bake for 20 minutes, or until done (usually takes closer to 25 for me). Cover with marshmallows and bake for another 3-5 minutes,
until marshmallows start to brown. Remove from oven and let cool 10 minutes. Frost.

Frosting:

*1/2 c. butter
*1/3 c. cocoa

*1 2/3 c. powdered sugar

*1/3 c. evaporated milk

Cream soft butter and cocoa together until well-incorporated. Stir in powdered sugar and milk to combine. Spread over brownies.