Maggies Decadent Brownies

These are the brownies I made for the baking class I taught earlier this month. After making these about 100 times over the past years (one of the first Paula Deen recipes I tried)....I've come to trust 2 important things.
1. The brownies will look "not done"....but they are...don't overbake (but sure to bake enough).
2. Egg substitute is ABSOLUTE for the topping...this will prevent you and other eaters from getting food poisoning because the topping in NOT cooked. Egg Substitute is perfectly safe.
Enjoy.
-Matti

• 4 ounces semi sweet chocolate (I simply use 1/2 bag of semi sweet choco chips)
  
• 1 cup (2 sticks) butter
• 4 large eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, sifted

Frosting:

• 4 ounces (4 squares) semi sweet chocolate (I just use other 1/2 of bag of choco chips)
  
• 1 cup (2 sticks) butter, softened
• 1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
• 1 teaspoon vanilla extract
• 1 (1-pound) box confectioners' sugar, sifted
• 4 cups mini marshmallows

Directions

Preheat oven to 350 degrees F. 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 20 to 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.

While the brownies are baking, make the 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 snap-on lid.