Ingredients

Brownie

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup raspberry chocolate chips
• 1/2 cup miniature marshmallows

Frosting

• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

Topping

• 1 cup Hershey's Special Dark chocolate chips
• 1 teaspoon unsweetened cocoa powder
• 6 tablespoons (3/4 stick) unsalted butter

Instructions

1. Heat oven to 350 degrees F. Grease a 13 x 9-inch pan.
2. In large bowl, melt butter.
3. Stir in sugar and vanilla extract.
4. Add eggs one at a time, beating with a wooden spoon until glossy.
5. Into another bowl, sift together flour, cocoa, baking powder and salt. Add to butter mixture, combining well.
6. Add raspberry chips; mix well.
7. Pour into prepared pan and press marshmallows into batter spaced 1 inch apart.
8. Bake for 30 to 35 minutes.
9. Cool in pan on rack for 2 hours.
10. Prepare frosting. Spread over brownie layer. Chill for 30 minutes.
11. Prepare topping. Spread over chilled brownies. Chill for 30 minutes before cutting into squares.
12. Frosting: In bowl, beat together all ingredients until smooth.
13. Topping: In small bowl or 2-cup glass measure, melt all ingredients together in microwave and stir until smooth.