2 sticks (1/2 pound) butter

2 cups sugar

4 eggs

11/2 cups all-purpose flour, plus additional for the baking dish

1/3 cup cocoa powder

1 cup (4 ounces) coarsely chopped pecans

1 teaspoon vanilla extract

3 cups (about 6 ounces mini-marshmallows)

Icing (recipe below)

Preheat oven to 350 degrees. In a medium bowl, using an electric mixer at medium speed, beat the butter and sugar until creamy, about 3 minutes. Then beat in the eggs until just combined.

In a small bowl, sift the flour and cocoa powder together. Using a rubber spatula, fold it into the creamed mixture until just combined. Stir in the pecans and vanilla.

Butter a 9-by-13-inch baking pan, then dust with flour, covering evenly. Discard any excess flour. Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Sprinkle with mini-marshmallows, then return to the oven for 5 more minutes, until the marshmallows are partially melted and slightly brown. Cool 30 minutes, then cover evenly with icing.

You can refrigerate the brownies (or freeze them up to a month). When ready to serve, cut into 32 small bars.


2 sticks (1/2 pound) butter

1 pound confectioners' sugar

1/2 cup cocoa powder

1 cup (4 ounces) chopped pecans

1/2 cup evaporated milk

In a large saucepan over low heat, melt the butter. Add the remaining ingredients and stir well, until the icing is smooth.

Per serving (based on 32 brownies, with icing): 296 calories, 3 gm protein, 38 gm carbohydrates, 15 gm fat, 58 mg cholesterol, 8 gm saturated fat, 163 mg sodium, trace dietary fiber