Categories: Chocolate, Brownies, Nuts 
      Yield: 12 servings 
  
  1 3/4 c  Sugar 
    3/4 c  Unsalted butter, softened 
      3 lg Eggs 
      4    Squares unsweetened 
           -chocolate; melted, cooled 
      2 ts Vanilla 
    1/2 c  Unsweetened cocoa powder; 
           -preferably Dutch 
           -processed 
    3/4 c  All-purpose flour 
    1/4 ts Salt 
      1 c  Milk chocolate chips 
      1 c  Chopped walnuts 
     12    Marshmallows 
  
  Put rack in center of oven and heat to 350~. Generously grease 9x13 
  inch pan.  Coat with flour, tapping out the excess. Use mixer to 
  cream sugar and butter until fluffy. Add eggs and mix until thick and 
  lemon colored, about 2 minutes. Mix in chocolate and vanilla. Add 
  cocoa, flour and salt. Slowly mix in batter until combined. Stir in 
  chips and walnuts. Lay marshmallows sideways in prepared pan, 
  allowing 1 1/2 inch border around the inside edge of the pan and 
  spacing them evenly. Spoon batter (it's very thick) over marshmallows 
  to hide them as much as possible. Evenly fill in center of pan with 
  remaining batter, not adding batter to space between marshmallows and 
  sides of pan (batter will spread during baking and reach sides). Bake 
  until toothpick inserted into center comes out moist from melted 
  chocolate (not batter), 25 to 35 minutes. Let cool completely on 
  rack. Cut into 12 squares. Refrigerate until chilled. Use wide metal 
  spatula to carefully transfer brownies to serving platter. Wrap 
  airtight. Can be made a day in advance and refrigerated or frozen up 
  to 3 months. Serve chilled or at room temperature. 1:59 PM