1 cup sugar
1 stick margarine
1 cup Hershey’s Chocolate syrup
1 cup flour
1/2 cup chopped pecans (optional)
1 1/2 cups Miniature Marshmallows
1 1/2 cups sugar
6 Tbsp. margarine
6 Tbsp. milk
3/4 cup chocolate chips
In a large mixing bowl, beat the eggs well, then add sugar and margarine and cream together. Mix in the chocolate syrup.Then add the flour a little at a time (mixing between each addition).Fold in nuts. Pour batter into a 9x13” pan and bake at 350° F for about 25 minutes, use a toothpick to test. Remove brownies from the oven and immediately sprinkle the miniature marshmallows on the brownies. Put brownie pan back into the oven (which has been turned off) for a couple of minutes to soften the marshmallows and make them spreadable. Remove from the oven and spread the marshmallows so they are evenly distributed over the brownie base.Cool prior to frosting.
To make the frosting, bring sugar, margarine and milk to boil. Boil for 30 seconds. Remove from heat and add the chocolate chips mixing until melted. Cool frosting until it is the desired consistency so that you can pour it over the marshmallows and spread evenly. Cut into squares and serve.