Brownies: 22 ½ oz pkg fudge brownie mix
½ cup very hot water
1 egg
1/3 cup chocolate chips
½ cup oil
Filling: 2 cup mini marshmallows
1 ½ cup Spanish salted nuts
Topping: 2 cup powdered sugar
5.33 oz evaporated milk
1 tsp vanilla
2/3 cup chocolate chips
½ cup butter
Prepare topping first by bringing all but vanilla to a boil over medium heat. Cook 8-10 minutes stirring constantly. Remove from heat. Add vanilla. Let cool 1 hour while preparing rest of recipe.
Grease bottom only of 9x13 pan. Combine all brownie ingredients and beat 50 strokes with wood spoon. Spread batter in pan. Bake 30-35 minutes (do not over bake.) Sprinkle marshmallows over brownies immediately after removing from oven. After the brownie have cooled, sprinkle with nuts and pour topping over top. Refrigerate at least 1 hour prior to serving.
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