A few weeks ago, I was organizing some recipes in my binder, and I came across this recipe clipped from a newspaper. I cannot even tell you from which paper, as it was the recipe alone. I’m fairly certain this is from my mother’s collection, as on the back of the recipe there is a portion of a grocery ad for a penny sale, as in 10 cans of tomato paste for 10 cents. Ancient, yes? Anyway, I vaguely remember making these for a family get together some years ago, but I couldn’t remember if I liked them, really liked them, or what have you, so I figured I’d give them another audition.
The verdict? They’re good, as in really, really good. I made these for our Super Bowl buffet, but they are perfect for anytime you want something decadent, yet fairly easy.
Heavenly Hash Brownies
2 sticks butter
4 tablespoons cocoa
2 cups sugar
1 1/2 cups flour
1 cup pecans, toasted & chopped
1 cup almonds, toasted & chopped
1/8 teaspoon salt
2 teaspoons vanilla
10 oz bag miniature marshmallows
1 stick butter
1/2 cup half & half
6 cups powdered sugar
3/4 cup cocoa
1 teaspoon vanilla
For the brownies:
Preheat oven to 350 degrees.
Spray a 13×9 square baking dish with non-stick spray and line with parchment paper, leaving an overhang on opposite sides so that you can lift out the bars when they are done.
In a small saucepan, melt the two sticks of butter and 4 tablespoons cocoa. Set aside.
In a large mixing bowl, beat together the eggs, sugar, and vanilla until thickened.
Mix in the cooled butter & cocoa mixture.
Add in the flour, nuts, and salt.
Pour mixture into the prepared pan and bake for 40 minutes.
Remove from oven and immediately pour bag of marshmallows on hot brownies; set aside and prepare icing.
For the icing:
Combine all icing ingredients, except vanilla, in a saucepan and heat over medium-low heat, until butter melts, and the icing is thick and creamy.
Stir in the vanilla.
Pour hot icing over brownies.
Allow to cool completely before cutting into squares.