Melt butter and chocolate. Remove from heat and add sugar, then one egg at a time, beating after each addition. (I did this in the kitchenaid.) Add salt, flour, vanilla, nuts and/or chocolate chips. Mix well. Bake in a 12x15 inch well-greased pan (I used my cookie sheet with sides) at 350F for 25 minutes. Remove from oven just long enough to sprinkle liberally with mini-marshmallows (you want the top to be all but covered with marshamallows). Return to oven for 3-5 minutes until marshmallow are super soft, but not browned or crusty. Gently press down on marshmallows to fill in any possible gaps. Let cool completely then frost.
In medium sauce pan, melt butter, chocolate, and milk product of choosing. Stir powdered sugar, vanilla, and salt until smooth. You want it runny enough to easily spread, but thick enough to set-up quickly and not pool. (Think texas sheet cake, if you're familiar with that). Pour over cooled brownies and spread as necessary. Let frosting set and come to room temp before cutting. ( For best results allow to stand for 12 hours)
The pan I use for this recipe is a Pampered Chef Stoneware rectangular bar pan. It's perfect.
I've never doubled this recipe because it already makes a lot! But if you are baking for a crowd and you DO double it use a 1/2 sheet pan (1 inch deep cookie sheet) and it will fill the whole thing to the top.
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|Serving Size: 1 Recipe (2101g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 4368 (60%)|
|Amt Per Serving||% DV|
|Total Fat 485.3g||647 %|
|Saturated Fat 298.9g||1495 %|
|Monounsaturated Fat 133.6g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 1594.5mg||491 %|
|Sodium 114778.7mg||3958 %|
|Potassium 3134.3mg||82 %|
|Total Carbohydrate 772.2g||227 %|
|Dietary Fiber 43g||172 %|
|Sugars, other 729.1g|
|Protein 81.1g||116 %|
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Calories per serving: 7333
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