1 cup Bisquick baking mix
1 cup sugar
1/2 cup cocoa
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
3 eggs
1 1/4 cups mini-marshmallows
1/2 cup fudge ice-cream topping
1/2 cup semi-sweet chocolate chips
3/4 cup salted peanuts
Frosting (below)

Heat oven to 350°F.

GREASE square pan, 9x9x2-inches. Mix baking mix, sugar, cocoa, butter, vanilla and eggs. Spread in pan.

BAKE until wooden pick inserted in center comes out clean, 30 to 35 minutes.

SPRINKLE immediately with marshmallows; drizzle with fudge topping. Sprinkle with chocolate chips and peanuts. Prepare Frosting; pour evenly over chocolate chips and peanuts. Refrigerate until topping is firm, about 2 hours. Cut into bars. Makes 20 brownies.

FROSTING:

1/2 cup semi-sweet chocolate chips
2 tbsp. butter
1 tbsp. milk
1/4 cup powdered sugar
1 tsp. vanilla

Heat chocolate chips, butter and milk in saucepan over low heat, stirring until chocolate and butter are melted. Remove from heat. Stir in powdered sugar and vanilla.

VARIATION: Rocky Road Brownies: Use caramel ice cream topping instead of fudge.