Raspberry Chip Brownies

Yield: 24 (2 inch) brownies

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.

Brownie

1. In large bowl, melt butter.
2. Stir in sugar and vanilla extract.
3. Add eggs one at a time, beating with a wooden spoon until glossy.
4. Into another bowl, sift together flour, cocoa, baking powder and salt. Add to butter mixture, combining well.
5. Add raspberry chips; mix well.
6. Pour into prepared pan and press marshmallows into batter spaced 1 inch apart.
7. Bake for 30 to 35 minutes.
8. Cool in pan on rack for 2 hours.
9. Prepare frosting. Spread over brownie layer. Chill for 30 minutes.
10. Prepare topping. Spread over chilled brownies. Chill for 30 minutes before cutting into squares.

Frosting

1. In bowl, beat together all ingredients until smooth.

Topping

1. In small bowl or 2 cup glass measure, melt all ingredients together in microwave and stir until smooth.