4 oz. unsweetened chocolate
1 c. butter
2 c. granulated sugar
1 tbsp. vanilla
1/4 tsp. salt
1 c. all-purpose flour
Chocolate-Marshmallow Frosting (see below)

Preheat oven to 350 degrees. Grease 13x9 inch baking pan. In a large saucepan combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally. Remove from heat.

Beat in eggs, granulated sugar, vanilla and salt until thoroughly blended. Stir in flour, blending well. Spread evenly in bottom of greased baking pan. Bake 25-30 minutes. Brownies should be moist. Do not overbake. Cool in pan.

Meanwhile, prepare frosting. While frosting is slightly warm, spread brownies with frosting. Refrigerate several hours.

CHOCOLATE-MARSHMALLOW FROSTING:

4 oz. unsweetened chocolate
1 c. butter
2 eggs
1 tbsp. vanilla
1 (1 lb.) pkg. powdered sugar
4 c. miniature marshmallows

In a medium saucepan, combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally. Remove from heat; add eggs, vanilla and powdered sugar, beating until smooth. Stir in marshmallows.

Variation: Do not stir in marshmallows but dot over entire surface of cake and pour on chocolate sauce.