Ingredients:

4 large eggs

2 sticks (1 c) unsalted butter, melted

2 cups sugar

1/2 cup unsweetened cocoa

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups all-purpose flour

1 cup coarsely chopped pecans

1 (10.5-ounce) bag miniature marshmallows

1 (16 oz) package powdered sugar (icing)

1 stick butter, softened (icing)

1/2 cup cocoa (icing)

1 teaspoon vanilla (icing)

1/3 cup boiling water (icing)

Directions:

1. Heat oven to 350° F. Grease and flour a 15x10-inch jellyroll pan.

2. Whisk eggs thoroughly in a large mixing bowl. Whisk in the next 6 ingredients. Stir in the flour with a spatula. Fold in the chopped pecans. Pour batter into the prepared pan.

3. Bake for about 20 minutes or until a toothpick inserted in center comes out clean. Do not overbake. Remove brownie from oven and top evenly with marshmallows.

4. Turn oven off; return the brownie to the oven for 2 - 3 minutes. (Marshmallows should just puffed, not completely melted.) Place pan on a wire rack while you make the Icing.

5. Beat all Icing ingredients together with an electric mixer until smooth. (Can add another teaspoon or two of boiling water for desired consistency if needed.)

6. Drizzle Icing over warm cake. Let the cake cool completely before cutting into squares or you will have one big sticky mess! A plastic knife is recommended.

Bon Appetit!