Mississippi Mud Brownies

1 cup butter, melted

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs, beaten

1 tsp vanilla extract

1/8 tsp salt

1/2 cup flour

1 1/2 cups pecans, toasted

1 (10.5 ounce) bag mini marshmallows

chocolate and caramel topping

Whisk butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch pan. Bake for 20-25 minutes at 350 degrees. Top with marshmallows and put it back in the oven for about 5 minutes. Drizzle frosting. Cool completely. (can replace first 7 ingredients with a regular brownie mix)

Chocolate Frosting, 2 cups

1 (16 oz) package of powdered sugar

1/2 cup milk

1/3 cup unsweetened cocoa

1/4 cup butter, softened

Beat all ingredients until smooth.