1 ½ c coarsely chopped pecans
4 oz unsweetened chocolate baking bar, chopped
¾ c butter
2 c sugar
4 large eggs
1 c all-purpose flour
3 c miniature marshmallows
Chocolate frosting:
½ c butter
⅓ c milk
6 T unsweetened cocoa
16 oz package powdered sugar
1 t vanilla
Preheat oven to 350°.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 ½ 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.
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.
Prepare Chocolate Frosting.
Cook first 3 ingredients over med heat in a large saucepan, stirring constantly 4-5 mins, until butter melts.
Remove from heat, and beat in powdered sugar and vanilla at med speed until smooth.
Pour over pecans and marshmallows; spread to edges.
Let cool 1 hour on a wire rack. Cut into squares.