Mallow Cup Brownies

Mallow Cup Brownies 2 (19-20 oz each) boxes brownie mix, plus eggs, oil and water to prepare 1 jar hot fudge sauce (14-16 oz) Coconut marshmallow filling: 1 jar (7 oz) marshmallow creme 3/4 cup sweetened shredded coconut Chocolate fudge frosting: 6 tablespoons butter 6 tablespoons milk 1 1/2 teaspoons vanilla 3 tablespoons cocoa powder 4 cups powdered sugar Preheat oven to 350. Line a 9x13 pan with foil and spray with nonstick spray. Set aside. In a LARGE bowl, combine both brownie mixes, eggs, oil and water called for on boxes, and jar of hot fudge. Stir until blended and spread evenly in pan. Bake for about 40 minutes or until toothpick inserted in center comes out with gooey crumbs, but not batter. While brownies are warm, combine marshmallow creme and coconut in a small bowl. Spread over warm brownies and set aside. In a medium saucepan over medium heat, melt butter. Add milk and cocoa powder and stir until just boiling. Remove from heat and stir in vanilla and powdered sugar (if too thick, add a bit more milk). Stir until smooth, then pour carefully over marshmallow topping (you don't want to have to spread it much). Cool, then slice and serve.