1/2 c. butter, softened
1 c. sugar
2 eggs
3/4 c. all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 tbsp. cocoa
1 tsp. vanilla extract
1/2 c. chopped pecans
2 c. miniature marshmallows
Chocolate Frosting

Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour and next 3 ingredients; stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9 inch square pan. Bake at 350 degrees for 18-20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2 inch squares.

CHOCOLATE FROSTING:

1/4 c. butter, melted
2 c. sifted powdered sugar
3 tbsp. cocoa
4-5 tbsp. half & half

Combine butter, sugar and cocoa in a mixing bowl. Gradually add half & half, beating at medium speed of mixer until frosting reaches spreading consistency.