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

Preheat oven to 350 degrees. Grease a 13 x 9 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 over bake. Cool in pan. Meanwhile, prepare Frosting below. Refrigerate several hours or overnight. Cut chilled cookies into bars. Store in refrigerator.

CHOCOLATE MARSHMALLOW FROSTING:

4 oz. unsweetened chocolate
1 c. butter
2 eggs
1 tbsp. vanilla extract
1 (1 lb.) pkg. powdered sugar (3 3/4 c.)
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.