Ingredients:

• 1 ½ cups coarsely chopped pecans

• 1 (4-oz.) unsweetened chocolate baking bar, chopped

• ¾ cup butter

• 2 cups sugar

• 4 large eggs

• 1 cup all-purpose flour

• 3 cups miniature marshmallows

• Chocolate Frosting (Recipe Below)

Preparation:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.

4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Chocolate Frosting

Ingredients:

• ½ cup butter

• ⅓ cup milk

• 6 tablespoons unsweetened cocoa

• 1 (16-oz.) package powdered sugar

• 1 teaspoon vanilla extract

Preparation:

1. Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts.  

2. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.