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
Topping

Preheat oven to 350 degrees F. Grease a 13 x 9-inch pan.

In large bowl, melt butter. Stir in sugar and vanilla extract. Add eggs one at a time, beating with a wooden spoon until glossy.

Into another bowl, sift together flour, cocoa, baking powder and salt. Add to butter mixture, combining well. Add raspberry chips; mix well.

Pour into prepared pan and press marshmallows into batter spaced 1 inch apart. Bake in preheated oven 30 to 35 minutes. Cool in pan on rack 2 hours.

Prepare frosting. Spread over brownie layer. Chill 30 minutes.

Prepare topping. Spread over chilled brownies. Chill 30 minutes before cutting into squares.

Makes 24 (2-inch) brownies.

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

In bowl, beat together all ingredients until smooth.

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

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