Preheat your oven to 350° F and grease a 9″ x 9″ baking dish and set aside.

Place the baking chocolate and butter in a large microwave-safe bowl. Heat for 30 seconds, stir well, and reheat again as needed, stirring between each reheating.

Whisk the butter and chocolate mixture until completely smooth. Then break your eggs in a separate bowl and add to the mixture. Whip well.

Whisk in the sugar and again whip well. Add the flour and mix until thoroughly combined and there are no dry ingredients showing.

Pour the brownie batter into your prepared 9 X 9 baking dish. And place in preheated oven and bake for 30-35 minutes, until an inserted toothpick comes out clean with just a few crumbs attached.

Remove from oven and place on a trivet or cooling rack.

Place the pecans on a baking dish and toast in the oven for 5 minutes until fragrant. Scatter the mini marshmallows and toasted pecans on top of the brownies.

Combine the butter, milk, 4 Tablespoons of cocoa powder and 4 cups of the powdered sugar in a large saucepan and set over medium heat. Bring the mixture to a boil for 4-5 minutes, then remove from heat and stir in the vanilla extract. Taste and adjust with additional cocoa powder and sugar, if desired. Pour the hot ganache over the brownies.

Let the ganache set for at least 2 hours but preferably overnight before attempting to cut the brownies. Cut into 9 Rocky Road brownies.