Mississippi Mud Brownies
4 1-oz. squares unsweetened chocolate
1 C. butter
2 C. sugar
1 C. all-purpose flour
1/8 t. salt
4 large eggs, lightly beaten
1 C. chopped pecans
2 1-oz. squares unsweetened chocolate
1/2 C. evaporated milk
1/2 C. butter
1/2 t. vanilla extract
4 1/2 to 5 C. sifted powdered sugar
3 C. miniature marshmallows
Combine 4 squares chocolate and 1 cup butter in a large saucepan; cook over low heat, stirring until chocolate and butter melt. Remove from heat. Combine 2 cups sugar, flour and salt; add to melted chocolate mixture. Add eggs and pecans; stir until blended. Spoon batter into a lightly greased and floured 13 x 9 x 2-inch pan. Bake at 350°F., 25-30 minutes or until a wooden pick inserted in center comes out clean.
Combine 2 squares chocolate, milk and ½ cup butter in a heavy saucepan. Cook over low heat, stirring often, until chocolate and butter melt. Remove from heat. Transfer to a medium bowl. Stir in vanilla. Gradually add powdered sugar, beating at low speed of an electric mixer until frosting is smooth. Sprinkle marshmallows evenly over warm brownies. Quickly pour frosting over marshmallows, spreading evenly. Let cool, and cut into bars.
Yield: 2 dozen.
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