4 oz. unsweetened chocolate
1 c. butter
4 eggs
2 c. granulated sugar
1 tbsp. vanilla extract
1/4 tsp. salt
1 c. all-purpose flour
Chocolate-Marshmallow Frosting, see below
1 tbsp. vanilla extract
1 (1 lb.) pkg. powdered sugar (3 3/4 c.)
4 c. miniature marshmallows

Preheat oven to 350 degrees. Grease a 13x9" 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 to 30 minutes. Brownies should be moist. Do not overbake. Cool in pan. Meanwhile, prepare Chocolate-Marshmallow Frosting. Refrigerate several hours or overnight. Cut chilled cookies into bars. Store in refrigerator. Makes 40 (1-3/4" x 1-1/2") brownies.

CHOCOLATE-MARSHMALLOW FROSTING:

In 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.