I'm not that crazy about chocolate (I pick and choose) but when I tasted my daughter's brownies I thought they were great! Mine were always so dry. (I think one of the reasons mine were always so dry was because they had baking powder in them.) Anyway, I started making her recipe but putting a Rocky Road frosting on top. Sorta like gilding the lily. One nice thing about them is that they stay moist for days if kept in a sealed airtight container. I made a batch 3 days ago, gave most of them away and the few I kept are still moist. NOTE: These are not made with a brownie mix!
1Preheat oven to 350 degrees. Spray a 9" x 13" metal baking pan with non-stick spray (or grease it with soft butter).
2Chop the chocolate into small pieces. Melt the butter and chocolate in a medium-sized saucepan over very low heat, stirring until all the chocolate is melted.
3Stir in the sugar until all combined. Then mix in the salt, eggs and vanilla till well combined. Stir in the flour till just combined then stir in the walnuts.
4Spread batter in the greased pan. Bake at 350 degrees for 25-30 minutes or until a toothpick stuck in the center comes out (almost) clean. A few crumbs on the toothpick is okay. Just don't overbake them. When done, set aside to cool.
5After the brownies have cooled, make the frosting. Chop the remaining 2 ounces (blocks) of chocolate into small pieces and put in medium-sized saucepan. Add the 1/4 cup of butter, 1 cup of mini-marshmallows, a dash of salt and 1/3 cup water. Melt over very low heat, stirring with spatula until the marshmallows and the chocolate have melted. Remove from heat.
6Add the confectioner's sugar, the 1 tsp. vanilla, and the second cup of mini marshmallows and stir till combined. Then stir in the second cup of marshmallows and the nuts.
7Working quickly, spoon small spoonfuls of the frosting over the brownies, spreading it out with a spoon as you go and cover the entire surface. There's enough frosting to cover with a thin layer.