For Brownie Layer - Grease a 9-inch square pan.
Melt over simmering water and set aside to cool
2 sq (2 oz.) unsweetened chocolate
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Chop, mix into dry ingredients, and set aside
1 cup (about 4 oz.) pecans
Cream together until butter or margarine is softened
1/2 cup butter or margarine
1/2 teaspoon vanilla extract
Add gradually, creaming until fluffy after each addition
1 cup sugar
Add in thirds, beating thoroughly after each addition
2 eggs, well beaten (until thick and piled softly)
Stir in the cooled, melted chocolate. Blend in the dry ingredients. Turn batter into pan and spread evenly. Bake at 350 degrees F for 25 to 30 minutes.Set on cooling rack to cool thoroughly.
For Topping - Coarsely chop and set aside
1/2 cup (about 2 oz.) pecans
Using scissors dipped frequently in water, cut into quarters and set aside
1/4 lb. (about 16) marshmallows
Melt in double-boiler top over simmering water
3/4 lb. milk chocolate
Remove from simmering water and immediately stir in the marshmallows. Cool slightly and add the chopped nuts. Spread the milk-chocolate mixture lightly over the brownie layer. Cut into squares and serve.
9 to 16 servings