Ingredients

· cup flour

· 1 cup caster/bakers sugar

· ¼ cup unsweetened cocoa powder sifted

· 1 tsp baking powder

· ¼ teaspoon salt

· 1 cup butter, melted

· 2 large eggs beaten

· 2 teaspoon vanilla

· ½ cup chopped toasted pecans

· 2 handfuls of mini marshmallows

For the frosting:

· ¼ butter melted

· ¼ cup cocoa

powder sifted

· ¼ cup evaporated milk

· 1 cup icing sugar sifted

Method

Preheat the oven to 350oC. Butter a nine inch flat pan with a removable bottom. Set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. In a separate bowl beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. To make the chocolate frosting, mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.