Rocky Road Brownies

I wish I could confess a "lighter" version of these sinful favorites, but as-is these are simply indulgent. Although you'll be tempted to eat them all, tell yourself "I can eat just one!"

1 cup vegetable oil
2 cups sugar
4 large eggs
1 1/2 cups sifted cake flour
1 teaspoon baking powder
Pinch of salt
1/3 cup cocoa
1 teaspoon vanilla extract
1 tablespoon strong brewed coffee
1 cup semi-sweet chocolate chips
1/2 package marshmallows
Chocolate Icing
1/4 cup chopped pecans

Preheat oven to 350 degrees.

Beat oil and sugar at medium speed of an electric mixer until creamy; add eggs, one at a time, beating well after each addition.

Combine flour and next 3 ingredients (through cocoa); reserve 1 tablespoon of flour mixture into a small bowl and toss with chocolate chips. Add remaining flour mixture to sugar mxiture, stirring well. Stir in vanilla, coffee and chocolate chips. Spread batter into a 13- x 9-inch pan coated with cooking spray (coat bottom of pan only). 

Bake at 350 degrees for 20 minutes. Remove brownies from oven and turn off oven. Top brownies evenly with marshmallows. Place brownies in oven for 5 to 10 minutes or until marshmallows melt. Spread melted marshmallows over brownies. Spread Chocolate Icing over marshmallows and sprinkle with pecans.

Chocolate Icing

2 tablespoons butter
1 (1-ounce) square unsweetened baking chocolate
1 cup powdered sugar
2 tablespoons hot water

Melt butter and chocolate in a small saucepan over low heat; add sugar and water, beating until smooth.