4 ounces unsweetened
chocolate
2 sticks unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
Frosting:
4 ounces (4 squares)
unsweetened chocolate
2 sticks butter, softened
1/2 cup pasteurized egg
substitute (for example,
Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box powdered
sugar, sifted
4 cups mini marshmallows
Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 30 seconds until the chocolate is completely melted. Add the eggs, sugar and vanilla, and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
For frosting: Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla and sugar, and stir with a spoon until smooth.
Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled.
When cool, cut into 1-1/2-inch squares and store in the refrigerator in a plastic container with a tight lid.