6 oz. unsweetened baking chocolate
1 c. butter
2 c. sugar
4 large eggs
1 c. all-purpose flour
1 tbsp. vanilla extract
2 c. mini-marshmallows
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. chopped nuts (optional)

Preheat oven to 300°F. Do not attempt to bake at a higher temperature or the brownies will burn. Generously grease and flour a 13 x 9-inch baking pan. Combine chocolate and butter in a medium saucepan, over low heat, stirring constantly until the chocolate is nearly melted. Remove from heat and stir until smooth.

Beat in the sugar, then add the eggs, one at a time. Add the flour and the vanilla and then fold in the mini marshmallows, chocolate chips and nuts. Batter will be stiff, so be sure you spread it to the edges of the pan.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. After taking brownies from the oven, loosen the edges with a spatula. Cool completely before cutting. Store in an airtight container at room temperature.

Makes about 2 1/2 dozen brownies.