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1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup chopped nuts
2 cups miniature marshmallows

Chocolate Frosting:
1/4 cup butter or margarine, melted
2 cups sifted confectioners sugar
3 tablespoons cocoa
4 to 5 tablespoons half-and-half

Brownies: Cream butter; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time,
beating well after each addition. Combine flour and next 3
ingredients; add to creamed mixture, stirring well. Stir in
vanilla and pecans. Spoon into a greased and floured 9- inch
square pan. Bake at 350 degrees for 18 to 20 minutes. Remove from the
oven; sprinkle with marshmallows. Cover with aluminum foil, and
let stand 5 minutes or until marshmallows melt. Spread on
frosting. Cool and cut into 1 1/2-inch squares.

Frosting: Combine butter, confectioners sugar, and cocoa in a
mixing bowl. Gradually add half-and-half, beating on medium speed
of an electric mixer until frosting reaches spreading consistency.

Yield: 3 dozen.

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