Season to taste

Carla Core BrownJ-C Columnist

If I figured up how long I have had this recipe in my possession, I’d keel over and turn to stone faster than Lot’s wife turned into a pillar of salt. This decadent ditty has been in my recipe box so long the card has yellowed with age.

There Won’t Be Any Left Brownie Bites

Melt 2 sticks of butter in a sauce pan. Remove from the heat. Add 2 Tbsp. cocoa, 4 well beaten eggs, 2 cups of sugar, 1 ½ cups flour, pinch of salt, 1 tsp. vanilla, and ¾ cup chopped nuts. Pour the mixture into a well- greased 9 x 11 pan and bake for approx. 40 minutes.

Next, spread over the top a jar of marshmallow cream. Put back in the oven for a minute or two just to melt the marshmallow.

Last, prepare an icing using 1 ½ cup powdered sugar, 1 Tbsp. cocoa, 3 Tbsp. softened butter, 1 tsp. vanilla. Mix and add enough milk to make a nice thick icing. Spread over the marshmallow and then sprinkle with chopped nuts and miniature chocolate chips. You may also drizzle on a little caramel topping if you so desire.