Ingredients
1-1/4 cups butter, softened2-1/4 cups sugar5 eggs, lightly beaten2 teaspoons vanilla extract1-1/2 cups all-purpose flour2/3 cup baking cocoa1 teaspoon salt1-1/2 cups chopped pecansFROSTING:1 cup sugar1/4 cup butter, cubed1/4 cup milk1/2 cup semisweet chocolate chips1/2 cup miniature marshmallows
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in pecans.
Spread in a greased 13-in. x 9-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.
In a small saucepan, combine the sugar, butter and milk; cook and stir over low heat until sugar is dissolved. Remove from the heat; stir in chips and marshmallows until melted. Chill until mixture reaches room temperature. In a large bowl, beat until frosting reaches spreading consistency. Spread over brownies.
