1/2 c. butter
1 c. sugar
2 eggs, slightly beaten
3/4 c. all-purpose flour
1/8 tsp. salt
1/4 c. cocoa
1 tsp. vanilla
1/2 c. chopped pecans
1 1/2 c. miniature marshmallows

Caution:

This recipe should only be used if you own a microwave/convection or microwave/grill combination unit. Some microwaves can be ruined or may cause a fire if metal dishes or aluminum foil is used during cooking; check your manufacturer's instructions before proceeding with this recipe. The instructions should clearly state that metal dishes and aluminum foil may be used (such as the Sharp Carousel Convection Microwave oven). Contact your oven's manufacturer when in doubt.

Preparation:

Place butter in a 2-quart bowl; microwave on high 1 minute or until butter melts. Stir in eggs and sugar and set aside.

Combine flour, salt and cocoa; stir well. Stir dry ingredients into egg mixture. Stir in vanilla and pecans. Spread batter in a greased and floured 8- inch square baking dish. Shield corners with aluminum foil. Place baking dish on a microwave safe cereal bowl inverted in oven.

Microwave on medium (50% power) 6 to 7 minutes; give dish a half turn after 3 minutes. Remove shields; microwave on high 2 to 3 minutes or until top is almost dry. Remove from oven and place directly on counter top to cool.

Sprinkle marshmallows over brownies; cover with aluminum foil. Let stand 2 minutes. Remove foil; spread with frosting.

CHOCOLATE FROSTING:

1/4 c. butter
3 tbsp. milk
3 tbsp. cocoa
1/2 tsp. vanilla
2 c. sifted powdered confectioners' sugar

Combine butter and milk in a large microwave safe bowl; microwave on high 1 1/2 to 2 minutes or until butter melts. Stir in cocoa and vanilla. Gradually add powdered sugar, beating on medium speed with an electric mixer until smooth. Spread on top of Mississippi Mud Brownies.