4 oz. unsweetened chocolate
1 c. butter (no substitutions)
4 eggs
2 c. granulated sugar
1 tbsp. vanilla extract
1/4 tsp. salt
1 c. all-purpose flour

CHOCOLATE-MARSHMALLOW FROSTING:

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

Preheat oven to 350 degrees. Grease a 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, 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. While frosting is slightly warm, spread brownies with the Chocolate-Marshmallow Frosting. Refrigerate several hours or overnight. Cut into bars. Store in refrigerator. Makes 40.

Chocolate-Marshmallow Frosting: 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.