2/3 cup evaporated skimmed or low fat milk, (not sweetened condensed)
3/4 cup walnuts, chopped
2 Tblsp butter, softened
3 Tblsp chocolate syrup
2/3 cup cocoa
1 tsp vanilla extract
2 cups powdered sugar
1/4 cup evaporated skimmed or low-fat milk
2 cups miniature marshmallows
Canola cooking spray
Instructions
Preheat oven to 350°F. Line a 9 x 13 baking pan with a sheet of foil (wrap excess up and around the outer edges of the pan). Coat the bottom and sides of the foil-lined pan with canola cooking spray
Add cake mix, canola, 1/4 cup chocolate syrup and 2/3 cup evaporated milk to mixing bowl and beat on medium-low speed for 1 minute. Scrape sides and stir in nuts.
Spread batter evenly in prepared pan. Bake in center of oven for about 18 - 22 minutes or until center holds its shape but is still moist and slightly fudgy (test the center with a fork to be sure--do not over cook).
Remove from oven and begin making frosting. Add 2 Tblsp butter, 3 Tblsp chocolate syrup, cocoa and vanilla to small mixing bowl and beat on low until blended. Add powdered sugar and 1/4 cup milk and beat on low until smooth. Stir in marshmallows and spread evently on slightly warm brownies. Let cool then serve.
