Irresistible Rocky Road Brownie Cake

Ingredients:

• 1 1/2 cups unsalted butter, divided
• 3 cups granulated sugar, divided
• 6 large eggs, divided
• 2 tsp vanilla extract, divided
• 1 1/2 cups all-purpose flour, divided
• 3/4 cup cocoa powder, divided
• 1 tsp salt, divided
• 1 tsp baking powder, divided
• 1 1/2 cups pecans, chopped, divided
• 1 1/2 cups mini marshmallows, divided
• 1 1/2 cups chocolate chips, divided
• 1 1/2 cups heavy cream, divided
• 3/4 cup dark chocolate, chopped, divided

Directions:

    Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, melt 1/2 cup of the butter and let it cool slightly. Stir in 1 cup of sugar, 2 eggs, and 2/3 tsp of vanilla extract until well combined.
In another bowl, sift together 1/2 cup of flour, 1/4 cup of cocoa powder, 1/3 tsp of salt, and 1/3 tsp of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    Fold in 1/2 cup of chopped pecans and pour the batter into one of the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie layer cool completely.

    Repeat steps 2-4 two more times to make two additional layers.
Spread a layer of melted marshmallows over the first brownie layer.Place the second brownie layer on top and repeat with melted marshmallows.

    Add the third brownie layer and top with chocolate ganache.

    Allow the ganache to set before serving.

    Garnish with the remaining pecans and mini marshmallows.