2 sticks butter (or 1 butter and 1 butter)
6 eggs
2 c. white sugar
6 sqs. Hershey bitter chocolate
1 c. semi-sweet chocolate chips
1 c. flour
1 tsp. vanilla
1 c. chopped pecans

Melt all chocolate squares and chips with butter in microwave. In large bowl, beat eggs until foamy. Add sugar, then flour. Add vanilla, then slowly add chocolate and butter mixture.

Put in greased 11 x 15 x 2 inch brownie pan. Tap pan firmly on hard surface to release air bubbles. Place in COLD OVEN. Turn oven on at 325 degrees. Bake for 30 to 40 minutes. (Cake tester in corner should come out clean.) If you like, at this point just sprinkle powdered sugar and serve OR:

Make Heavenly Hash Topping: Sprinkle 1 to 1 1/4 cups of miniature marshmallows on hot brownies. Place back in oven with HEAT OFF for 30 seconds (marshmallows will get just a little soft). Pour icing over warm marshmallow topping immediately.

1 stick butter
4 tbsp. Hershey's cocoa powder (not instant or sweetened)
3 tbsp. milk
1 lb. powdered sugar
1 tsp. vanilla
1 c. chopped pecans

Bring butter, cocoa, and milk to boil. Add powdered sugar. Stir. Add vanilla. More milk can be slowly added if the mixture is too thick.

Do not soften the marshmallows in the oven until the icing is ready.