Rocky Road Fudge Brownies

Rocky Road Fudge Brownies

Brownies:
4 ounces Ghiradelli unsweetened chocolate, chopped
3/4 cup unsalted butter
2 cups sugar
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
1 cup flour
1 cup chopped toasted pecans

3 cups miniature marshmallows

Icing:
2 ounces unsweetened chocolate
1/3 cup milk
1/2 cup butter
1 pound confectioner's sugar
1 teaspoon vanilla

Brownies:
Heat oven to 325 degrees. Microwave chocolate and butter in a large microwave safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.

Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each.  Stir in flour until thoroughly combined.  Add vanilla and pecans and mix well.  Spread in greased and foil lined 12x8-inch glass baking pan.

Bake 35 to 40 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE.  Remove from oven to a wire rack and sprinkle miniature marshmallows over hot brownies.

Icing:
Combine chocolate, milk, and butter in a heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often.

Remove from heat and transfer to a medium mixing bowl. Add confectioner's sugar and vanilla; beat at low speed with an electric mixer until smooth. (If frosting is too stiff for spreading consistency, add milk, 1 TBSP. at a time, stirring until smooth.)  Spread over brownies.

Cool completely in pan on rack. Remove from pan (lifing out with the foil) and cut into squares.  I like to make these small as they are rich.

Makes 2 to 4 dozen brownies.