Mississippi Mud Brownines

For the Cake:

1 cup (2 sticks) butter, cut into big chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Frosting:

16 oz. or 3 1/4 cups powdered sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk
1 tsp vanilla extract
4 cups mini marshmallows
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes (I did this in the microwave). Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake. (I suggest doing this right before the cake is done so the frosting doesn't set up in the bowl).

In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat right away or allow to cool to room temperature. Cut the cake into squares and serve.