Ingredients
½cupall-purpose flour
½cupcocoa powder
¾cupgranulated sugar
⅓cuppacked light-brown sugar
¼tspsalt
½cupbutter
2largeeggs
1tspvanilla extract
¾cupchopped pecans,divided
2½cupsmini marshmallows
¼cupsalted butter
¼cupmilk
¼cupcocoa powder
½tspvanilla extract
2cupspowdered sugar
Preparation
Preheat oven to 325 degrees F.
Line an 8×8-inch baking dish with parchment or aluminum foil and brush with melted butter.
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and salt until well blended.
Using a wooden spoon stir in melted butter and mix until combined. Add eggs and vanilla and stir until blended.
Fold in ½ cup chopped pecans. Pour mixture into the prepared baking dish and bake in preheated oven for 35 to 37 minutes.
Remove from oven and sprinkle top evenly with marshmallows then return to oven and bake about 4 minutes longer until marshmallows puff slightly.
Pour and spread the chocolate frosting evenly over top, sprinkle top with remaining nuts. Allow to cool completely if desired or allow to cool slightly to have runny frosting. Cut into squares and store in an airtight container.
To create the frosting, melt butter over medium-high heat, stirring frequently. Add milk and cocoa powder and cook whisking constantly until mixture has thickened for about 2 minutes.
Remove from heat and using an electric hand mixer, stir in vanilla and powdered sugar. Use frosting immediately.
