1 c. Bisquick baking mix
1 c. sugar
1/2 c. cocoa
1/4 c. butter, softened
1 tsp. vanilla
3 eggs
1-1/4 c. mini-marshmallows
1/2 c. fudge ice-cream topping
1/2 c. semi-sweet choc. chips
3/4 c. salted peanuts
Frosting (below)

Heat oven to 350 degrees.

GREASE square pan, 9 x 9 x 2 inches. Mix baking mix, sugar, cocoa, butter, vanilla and eggs. Spread in pan.

BAKE until wooden pick inserted in center comes out clean, 30 to 35 minutes.

SPRINKLE immediately with marshmallows; drizzle with fudge topping. Sprinkle with chocolate chips and peanuts. Prepare Frosting; pour evenly over chocolate chips and peanuts. Refrigerate until topping is firm, about 2 hours. Cut into bars. Makes 20 brownies.

FROSTING:

1/2 c. semi-sweet choc. chips
2 tbsp. butter
1 tbsp. milk
1/4 c. powdered sugar
1 tsp. vanilla

Heat chocolate chips, butter and milk in saucepan over low heat, stirring until chocolate and butter are melted. Remove from heat. Stir in powdered sugar and vanilla.

VARIATION: Rocky Road Brownies: Use caramel ice cream topping instead of fudge.